ricotta, tomato and arugula tart
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of ricotta, tomato and arugula tart calories by ingredient
Introduction
great brunch dish great brunch dishNumber of Servings: 6
Ingredients
-
1 pkg puff pastry
2 whole eggs, lightly beaten
2c part skim ricotta
1/4 c grated parmesan
1 c finely chopped arugula
6 plum tomatoes, finely sliced
salt and pepper to taste
Directions
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.
