Herbed Ricotta and Fresh Tomato Tart

Name: Herbed Ricotta and Fresh Tomato Tart
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 sheet frozen puff pastry (from 17.3-oz package), thawed; 1 large egg, beaten; 1 c. ricotta cheese; Kosher salt; Pepper; 1 lemon; 2 scallions, finely chopped; 1/2 c. fresh flat-leaf parsley, chopped; 1 lb. heirloom tomatoes (various colors and sizes), sliced or halved; 2 tbsp. olive oil; 1/4 c. small fresh mint leaves; Flaky sea salt, for sprinkling

By The Good Housekeeping Test KitchenPublished: Aug 17, 2018

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Mike Garten

Yields:

6 serving(s)

Total Time:

40 mins

Cal/Serv:

300

With one bite, you'll get a taste of summer's freshest — and most popular — flavors.

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Ingredients

1 sheet frozen puff pastry (from 17.3-oz package), thawed
1 large egg, beaten
1 cup ricotta cheese
Kosher salt
Pepper
1 lemon
2 scallions, finely chopped
1/2 cup fresh flat-leaf parsley, chopped
1 lb. heirloom tomatoes (various colors and sizes), sliced or halved
2 Tbsp. olive oil
1/4 cup small fresh mint leaves
Flaky sea salt, for sprinkling

Directions

1. Step 1Heat oven to 425°F and place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll 1/2 inch bigger on all sides. Slide parchment (and pastry) onto baking sheet.
2. Step 2Using paring knife, score 1/2-inch border all the way around pastry. Lightly brush border with egg. Using fork, poke middle of pastry all over, then bake until golden brown, 20 to 25 minutes.
3. Step 3Meanwhile, in medium bowl, combine ricotta and 1/4 teaspoon each salt and pepper. Finely grate zest of lemon into bowl and squeeze in 2 teaspoon juice; mix to combine. Fold in scallions and parsley. Spread onto middle of pastry.
4. Step 4Arrange tomatoes on tart, drizzle with oil and sprinkle with mint, sea salt, and freshly ground pepper.