Tomato and Ricotta Tart Recipe from Jessica Seinfeld
Step-by-step instructions to make Tomato and Ricotta Tart in just about 10 minutes
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Paring knife
- Cutting board
- Spoon
Ingredients
- 1 sheet frozen puff pastry, thawed (We used Pepperidge Farm)
- 1 pint cherry tomatoes
- 1 cup ricotta cheese
- Extra virgin olive oil for drizzling
- 1 tablespoon fresh thyme leaves
- 1 tablespoon snipped fresh chives
- ⅛ teaspoon kosher or flaky sea salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
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