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Tomato & Ricotta Puff Pastry Tarts

Really tasty summer starter.

40 4
Tomato & Ricotta Puff Pastry Tarts | DonalSkehan.com, Really tasty summer starter.

light-meals

Tomato & Ricotta Puff Pastry Tarts

Really tasty summer starter.

Monday, July 3, 2017
US / METRIC

500g frozen puff pastry block, thawed

1 egg, beaten

100g cherry tomatoes cut in half(red and yellow, if possible)

250g ricotta cheese

Few fresh thyme sprigs

Small handful of oregano, roughly chopped

1 tbsp olive oil

1 Small courgette cut into ribbons

1 tbsp Balsamic Vinegar

17oz frozen puff pastry block, thawed

1 egg, beaten

For the filling:

3.5oz cherry tomatoes cut in half (red and yellow, if possible)

9oz ricotta cheese

Few fresh thyme sprigs

Small handful of oregano, roughly chopped

1 tbsp olive oil

1 Small courgette cut into ribbons

1 tbsp Balsamic Vinegar

Rolling pin

Baking tray

Parchment paper

40mins
Serves 4

Take one sheet of store bough puff pastry and pile it with lots of delicious summer ingredients and create these beautiful tomato tarts. This is a perfect example of a cheat ingredient meal, as ordinarily puff pastry can be complicated to make from scratch. Here you get all the great parts of a homemade tart for a fraction of the time it would normally take. This same method can be used with whatever other vegetables are in season.

Preheat the oven the 190C/ 375F.
Slice the tomatoes in half and place in a bowl. Toss with a little olive oil, thyme, oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop.
Roll the puff pastry out on a clean well floured work surface using a rolling pin, until you have a large square, slice into four squares.
Transfer the pastry to baking tray lined with parchment paper. Using a butter knife score an inner square to about 1-2cm in thickness. Prick the pastry bases with a fork and then spread with ricotta cheese.
Toss the tomatoes & courgette in a bowl with the balsamic Vinegar and a drizzle of olive oil.
Place on top and bake in the oven for about 20-25 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry has turned a nutty brown. Leave to cool for 5 minutes.
Arrange on plates and serve with simply dressed salad.
40mins
Serves 4

Ingredients
US / METRIC

500g frozen puff pastry block, thawed

1 egg, beaten

100g cherry tomatoes cut in half(red and yellow, if possible)

250g ricotta cheese

Few fresh thyme sprigs

Small handful of oregano, roughly chopped

1 tbsp olive oil

1 Small courgette cut into ribbons

1 tbsp Balsamic Vinegar

17oz frozen puff pastry block, thawed

1 egg, beaten

For the filling:

3.5oz cherry tomatoes cut in half (red and yellow, if possible)

9oz ricotta cheese

Few fresh thyme sprigs

Small handful of oregano, roughly chopped

1 tbsp olive oil

1 Small courgette cut into ribbons

1 tbsp Balsamic Vinegar

You'll Need

Rolling pin

Baking tray

Parchment paper

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