ricotta, tomato and arugula tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pkg puff pastry2 whole eggs, lightly beaten2c part skim ricotta1/4 c grated parmesan1 c finely chopped arugula6 plum tomatoes, finely slicedsalt and pepper to taste
Preheat oven to 400 degrees
thaw puff pastry according to directions on package and roll out 1/4" thick. Line 9" tart pan with pastry, allowing for 2 inch overhang and set aside.
Place sliced tomatoes in collander, sprinkly with salt and allow to drain about 10 minutes.
Meanwhile, stir together eggs, ricotta, parmesan and arugula.
Pour cheese filling into tart pan. Gently squeeze any excess moisture from tomatoes and spread over top of cheese filling in even layer. Fold excess puff pastry over top of tomatoes. Optional brush exposed pastry with egg yolk.
Bake for 35-40 minutes or until pastry is golden and filling set. May be served warm or room temp.
Number of Servings: 6
Recipe submitted by SparkPeople user WONDERJANE.
thaw puff pastry according to directions on package and roll out 1/4" thick. Line 9" tart pan with pastry, allowing for 2 inch overhang and set aside.
Place sliced tomatoes in collander, sprinkly with salt and allow to drain about 10 minutes.
Meanwhile, stir together eggs, ricotta, parmesan and arugula.
Pour cheese filling into tart pan. Gently squeeze any excess moisture from tomatoes and spread over top of cheese filling in even layer. Fold excess puff pastry over top of tomatoes. Optional brush exposed pastry with egg yolk.
Bake for 35-40 minutes or until pastry is golden and filling set. May be served warm or room temp.
Number of Servings: 6
Recipe submitted by SparkPeople user WONDERJANE.
Nutritional Info Amount Per Serving
- Calories: 394.4
- Total Fat: 24.9 g
- Cholesterol: 98.0 mg
- Sodium: 471.3 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 1.6 g
- Protein: 16.2 g