Name: This Easy Tomato-Ricotta Tart Is A Real Summertime Crowd-Pleaser
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 11- by 15-inch tart
Ingredients: All-purpose flour, for dusting; 2 sheets frozen puff pastry from one 17.3-ounce box, thawed until pliable and cool; 1 pound tomatoes (454g; about 3 large), sliced 1/4 inch thick; 1 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1 cup whole milk ricotta (8 ounces; 227g); 1 tablespoon (6g) finely chopped fresh parsley leaves; Freshly ground black pepper; Coarse sea salt such as Maldon or fleur de sel; Fresh basil leaves, torn; Balsamic vinegar, to taste

Ingredients

(Servings: 1 11- by 15-inch tart)

All-purpose flour, for dusting

2 sheets frozen puff pastry from one 17.3-ounce box, thawed until pliable and cool

1 pound tomatoes (454g; about 3 large), sliced 1/4 inch thick

1 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

1 cup whole milk ricotta (8 ounces; 227g)

1 tablespoon (6g) finely chopped fresh parsley leaves

Freshly ground black pepper

Coarse sea salt such as Maldon or fleur de sel

Fresh basil leaves, torn

Balsamic vinegar, to taste

This Easy Tomato-Ricotta Tart Is A Real Summertime Crowd-Pleaser

Ingredients

Steps

Nutrition Facts

Comments

This Easy Tomato-Ricotta Tart Is A Real Summertime Crowd-Pleaser

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts