Vegetable and Ricotta Puff Pastry Tart

Name: Vegetable and Ricotta Puff Pastry Tart
Yield: 2 Pastries
Ingredients: 2 undefined Puff Pastry Frozen Pastry Dough Sheets, thawed; 2 cups ricotta cheese; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 2 tablespoons basil, chopped; 1 pinch salt; 1 teaspoon pepper; 3 medium undefined bell peppers, chopped; 1/2 cup broccoli; 1 small red onion, chopped; 2 tablespoons olive oil; 1 pinch undefined salt; 1 teaspoon pepper

Terrence Gutierrez

Test Kitchen-Approved

Vegetable tart that's been cut and placed on a piece of parchment paper

Serves: 2 Pastries
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

For the puff pastries

2 Puff Pastry Frozen Pastry Dough Sheets, thawed

For the ricotta base

2 cups ricotta cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons basil, chopped
1 pinch salt
1 teaspoon pepper

For the vegetables

3 medium bell peppers, chopped
1/2 cup broccoli
1 small red onion, chopped
2 tablespoons olive oil
1 pinch salt
1 teaspoon pepper

Directions

Prepare the puff pastry tart

Step 1
Roll out the thawed puff pastry sheets onto a parchment lined baking sheet.
Step 2
Score the edges of the tart, leaving a 1-inch border around the entire tart. Using a fork, poke holes throughout the tart.
Step 3
Brush an egg wash around the border
Step 4
Place in fridge and begin working on the ricotta base.

To make the ricotta cheese base

Step 1
In a medium bowl, add the ricotta cheese base ingredients and mix until combined.

Finish preparing the tart

Step 1
Preheat the oven to 425 F.
Step 2
Remove the puff pastry sheets from the fridge
Step 3
Using an offset spatula, spread the ricotta cheese base in an even layer.
Step 4
Carefully add the vegetables, covering the ricotta base.
Step 5
Bake for 25 minutes, until deeply golden brown. If the edges start to get too brown, cover with foil.
Step 6
Let cool for about 5 minutes and then enjoy!