Tomato, Basil and Ricotta Appetizer .. or Make it a Meal!

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We weren’t sure what to call this when we made it the other day.  It’s not exactly a tart, but it’s not a flatbread either. It’s in-between, so let’s call it a tartbread!  It’s easy to make this recipe into a meal, just add cooked shrimp or chicken before baking.  This makes a great lunch reheated the next day too!

Preheat even to 350 degrees

  • One large yellow tomato sliced into fourths
  • One large red tomato sliced into fourths
  • Cracked black pepper
  • Olive oil
  • 6 oz. ricotta cheese
  • 3/4 cup grated parmesan cheese
  • 2 eggs
  • 3/4 cup fresh basil, shredded, plus torn leaves for topping
  • 1 sheet frozen puffed pastry, thawed

Place tomatoes on a baking sheet.  Brush each with olive oil and sprinkle with pepper.  Bake for 30 minutes, or until soft and slightly dried.

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Colorful tomatoes are the best!

In a food processor, mix ricotta, parmesan, and eggs until smooth.  Stir in shredded basil.  Once tomatoes are done, raise oven to 375 degrees.  Place pastry on a baking sheet lined with parchment paper.  Spread filling on pastry, leaving a 3/4 inch border.  Press tomatoes into filling and place torn basil on top.  Bake for 40 minutes.

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Almost ready for the oven!

When done, sprinkle with additional parmesan cheese, if desired, and cut into squares using a pizza cutter.

Makes 18 pieces

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