Balsamic tomato and ricotta tart with pine nuts
Balsamic tomato and ricotta tart with pine nuts
Simple and delicious! That’s what all tarts should be! I think this tart is like a modern way of eating a tomato and cheese sandwich, except no bread, no actual “sandwich-ing” action either, but instead, delicious pastry and some extra pine nuts for good measure!
The tomato becomes soft once cooked without becoming mushy and I love how the ricotta cheese stays soft, and doesn’t get all hard and straggly, which can occur with other cheeses if you bake them for too long. With the pine nuts, you can roast them yourself, by placing the pine nuts onto a tray lined with baking paper and roasting them in the oven for about 5 minutes or so, at about 150 degrees Celsius. That way, you have freshly roasted pine nuts whenever you need them!
Balsamic tomato and ricotta tart with pine nuts
Ingredients: 1 sheet of ready-made puff pastry, 2 ripe tomatoes, 2 tbsp balsamic vinegar, 2 tbsp olive oil, 100g ricotta cheese, 50g roasted pine nuts
Steps: Preheat the oven to 220 degrees Celsius. Cut the puff pastry into 4 squares then place on baking trays lined with baking paper. Cut the tomatoes into thin slices and place in a row on the centre of each pastry square. Drizzle the balsamic vinegar and olive oil onto the tomatoes. Place dollops of ricotta cheese onto the tomato then bake in the oven for 15-20 minutes or until golden brown. Sprinkle the pine nuts on top and serve hot!
Making Balsamic tomato and ricotta tarts
Makes 4
