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Roasted Tomato Ricotta Tart

1 sheet of Puff Pastry, defrosted
3-4 cups of yellow and red cherry/grape tomatoes
cut in ½ or chopped plum tomato or a mix of both
2-3 T olive oil
2 cloves of garlic chopped or sliced
2 T fresh basil leaves, chopped
2 t chopped fresh oregano
1 T parmesan cheese
1 ½ c whole milk ricotta cheese
¼ c Basil leaves chopped
2-3 T Parsley leaves chopped
1 T Parmesan cheese
Salt and pepper to taste
Mixed olives sliced

Prepare puff pastry: Preheat the oven to 425. Roll out the puff
pastry so that it is about ½ larger. Press together the seams. Score ½-3/4”, (not cutting all the way
through) from the edge to form a crust. Poke holes into the center of the pastry. Place pastry sheet
on a parchment lined pan and chill in the freezer for at least ½ hour. Bake at 425 until puffed and
golden brown. About 20 minutes. Remove from the oven. If the centers of the pastry have puffed
up press down very gently. Allow to cool.
Place the tomatoes into a bowl. Toss with the oil, herbs, garlic, and parmesan cheese. Transfer to
a parchment lined baking sheet. Roast at 425 until bubbly and slightly charred about 20 minutes.
Prepare the filling: Mix together the ricotta, basil, parsley, parmesan cheese, salt and pepper. Set
aside. When the pastry has cooled, evenly spread the ricotta filling, top with the roasted tomatoes,
sprinkle with chopped olives and some basil leaves and /or chopped parsley.

Farm Kitchen Tip – The tart can be served for lunch with a salad or cut smaller pieces for an appetizer portion. Alternate crust could be pizza dough or crostini
Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational Specialist