indulgent veggie tart

This, my friends, is a great savory tart. Creamy ricotta, fresh basil, and yum parmesan are spread over puff pastry dough and topped with fresh tomato and eggplant -- a simple yet decadent meal. It all started with a Donna Hay recipe and ended up as the following...

indulgent veggie tart
serves 2

1 frozen puff pastry sheet, thawed (or use shortcrust pastry for a thinner, more pizza-like tart)
1/2 cup ricotta cheese
2 Tbs chopped fresh basil
1/4 cup freshly grated parmesan cheese
1 tomato, thinly sliced (or a couple dozen cherry tomatoes, halved)
1/2 small eggplant, thinly sliced (a perfect job for a cheese/veggie slicer)
olive oil
course salt and black pepper

Preheat oven to 350F. Cut puff pastry sheet in half. Place on parchment-lined baking sheet. Combine ricotta, basil, and parmesan. Spread mixture over pastry, leaving a bit of an edge.

Add slices of tomatoes and eggplant (if using cherry tomatoes, put the cut side up). Drizzle with olive oil and spread over eggplant with fingers. Sprinkle with salt and pepper, then bake until golden (25-30 mins).

I wish I had made a simple green salad to enjoy with this rich tart...next time.

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