Tomato Beet Ricotta Tart

Tomato Beet Ricotta Tart
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  • Calories: 91
  • Total Fat: 5.64g
  • Total Carbs: 6.46g
  • Protein: 4.07g
  • 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.

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