Monday, September 9, 2013

Vegetable Ricotta Tart

VEGETABLE RICOTTA TART (adapted from this Canadian Living recipe)
1 square puff pastry
1 container ricotta cheese
4 eggs
1 tbsp. Epicure's Bruschetta Herbs (or Epicure's Tomato & Parmesan Cheeseball - this would have been my first choice, but I was all out)
1/4 c. parmesan cheese (I didn't have any, so I left it out)
2-3 tomatoes, sliced
1 red onion, sliced
a few handfuls of baby spinach

Roll out puff pastry so that it is slightly larger than a 9x13" baking sheet. Place on a baking sheet. Combine ricotta cheese, eggs, herbs, and parmesan cheese and spread over pastry. Lay alternating rows of tomatoes and spinach, and then top with onions. Season with salt & pepper. Fold over the edges of the pastry to form a shell, and bake at 400 F for 35 minutes.
A simple & pretty appetizer or side dish.
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