Roasted Tomato Recipe My Ricotta Pesto Tart

Name: Roasted Tomato Recipe My Ricotta Pesto Tart
Total time: 70 min
Ingredients: 1 1/2 lbs (680g) ripe tomatoes, such as Roma or San Marzano, halved or quartered if large; 2 tablespoons (30ml) olive oil; 2 cloves garlic, minced; 1 teaspoon (5ml) dried oregano; ½ teaspoon (2.5ml) salt; ¼ teaspoon (1.25ml) black pepper; 1 (14 ounce/400g) container whole milk ricotta cheese; 1 large egg; ¼ cup (30g) grated Parmesan cheese; ¼ teaspoon (1.25ml) salt; ⅛ teaspoon (0.625ml) nutmeg; 1 sheet (14.1 ounces/400g) frozen puff pastry, thawed; ¼ cup (60ml) basil pesto, store-bought or homemade; 1 tablespoon (15ml) olive oil, for brushing; Fresh basil leaves, for garnish (optional)

hertaste.net

Looking for a showstopper tomato recipe My Roasted Tomato Ricotta Tart with Basil Pesto is a Mediterranean dream Easy puff pastry flavour Try it

View full recipe on hertaste.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hertaste.net.

Share this recipe:

Cooking tools:

Tart pan
Rolling pin
Pastry brush
Baking sheet
Parchment paper
Oven
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Spoon
Fork
Kitchen timer
Aluminum foil

Ingredients

1 1/2 lbs (680g) ripe tomatoes, such as Roma or San Marzano, halved or quartered if large
2 tablespoons (30ml) olive oil
2 cloves garlic, minced
1 teaspoon (5ml) dried oregano
½ teaspoon (2.5ml) salt
¼ teaspoon (1.25ml) black pepper
1 (14 ounce/400g) container whole milk ricotta cheese
1 large egg
¼ cup (30g) grated Parmesan cheese
¼ teaspoon (1.25ml) salt
⅛ teaspoon (0.625ml) nutmeg
1 sheet (14.1 ounces/400g) frozen puff pastry, thawed
¼ cup (60ml) basil pesto, store-bought or homemade
1 tablespoon (15ml) olive oil, for brushing
Fresh basil leaves, for garnish (optional)