Project Description

Tomato Beet Ricotta Tart

CONTRIBUTOR

Jordan Elbaum

CATEGORY

Lunch, Appetizer

DIFFICULITY

Easy / Beginner

SOCIAL

pricklyfresh

Tomato Beet Ricotta Tart

STARTING GUIDE

  • Prep Time: 10 mins

  • Cooking Time: 30 mins

  • Total Time: 40 mins

  • Servings: 9
  • Calories: 91
  • Total Fat: 5.64g
  • Total Carbs: 6.46g

  • Protein: 4.07g

INGREDIENTS

  • 1 Store Bought Puff Pastry

  • 2 Roma Tomatoes, Sliced

  • 1 Cup Stahlbush Island Farms Frozen Sliced Beets

  • 1 Cup Whole Milk Ricotta

  • 3 Tbsp Chopped Fresh Basil

  • ½ Tsp Salt

  • ½ Tsp Black Pepper

INSTRUCTIONS
  • Preheat Oven to 400 Degrees F.
  • Mix ricotta, salt, pepper and 2 Tbsp of fresh chopped basil in a medium bowl and set aside.
  • Unfold puff pastry and place on a parchment lined baking sheet and spread ricotta mixture on top, leaving about 1 inch from the edges.
  • Alternate placing tomato and beet slices on top of the ricotta, sprinkle with salt and pepper and bake for 28-30 minutes or until crust is puffed and golden.
  • Sprinkle with remaining basil.

Share this recipe

Tomato Beet Ricotta Tart

STARTING GUIDE

  • Prep Time: 10 mins

  • Cooking Time: 30 mins

  • Total Time: 40 mins

  • Servings: 9
  • Calories: 91
  • Total Fat: 5.64g
  • Total Carbs: 6.46g

  • Protein: 4.07g

INGREDIENTS

  • 1 Store Bought Puff Pastry

  • 2 Roma Tomatoes, Sliced

  • 1 Cup Stahlbush Island Farms Frozen Sliced Beets

  • 1 Cup Whole Milk Ricotta

  • 3 Tbsp Chopped Fresh Basil

  • ½ Tsp Salt

  • ½ Tsp Black Pepper

INSTRUCTIONS
  • Preheat Oven to 400 Degrees F.
  • Mix ricotta, salt, pepper and 2 Tbsp of fresh chopped basil in a medium bowl and set aside.
  • Unfold puff pastry and place on a parchment lined baking sheet and spread ricotta mixture on top, leaving about 1 inch from the edges.
  • Alternate placing tomato and beet slices on top of the ricotta, sprinkle with salt and pepper and bake for 28-30 minutes or until crust is puffed and golden.
  • Sprinkle with remaining basil.

Share this recipe