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Ricotta Tart Two Ways; crispy sheets of puff pastry spread thickly with creamy ricotta, topped with salted herby tomatoes or juicy spring berries.

Original recipe posted on my site: https://maverickbaking.com/

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~ * RICOTTA TART RECIPES * ~
INGREDIENTS:
For the ricotta tart bases:
1 rectangular sheet of ready-rolled puff pastry
230g ricotta cheese

For the tomato ricotta tart:
Handful of red/yellow cherry or plum tomatoes
2 tbsp extra virgin olive oil
Pinch of dried rosemary
Pinch of dried thyme
Pinch of flaky sea salt (plus extra for the pastry edges)

For the berry ricotta tart:
Handful of fresh strawberries
Handful of fresh raspberries
Pinch of caster sugar or brown sugar

INSTRUCTIONS
For the ricotta tart bases:
1) Preheat your oven – 220 C / 200 C fan / 425 F / gas mark 6.
2) Line a large roasting tin or baking tray with a sheet of greaseproof paper. No need for precise measurements here, just use the biggest tin/tray you’ve got! Otherwise, you can use two smaller tins that will fit together inside your oven.
3) Roll out your rectangle of puff pastry onto a sheet of greaseproof paper, slicing it in half to make two separate pastry bases.
4) Place the two sheets onto your tray(s), making sure to have some greaseproof paper underneath to prevent them from sticking to the tray.
5) Use a knife to gently score a border of about 3cm along all sides of the pastry sheets. We’ll use this as a guide for filling and folding in a second!
6) Spread your ricotta evenly over the centres of the pastry inside the scored borders.

For the tomato ricotta tart:
1) Wash and dry your cherry tomatoes.
2) Carefully slice the tomatoes in halves or thirds, depending on their size.
3) Arrange the tomatoes, cut side up, on top of the ricotta on one base.
4) Drizzle over the olive oil.
5) Sprinkle over the dried herbs and flaky salt.
6) Carefully fold the pastry edges in on themselves, just enough to create a bit of a border or frame for the filling.
7) Set aside for a moment while you prepare the second tart.

For the berry ricotta tart:
1) Wash and dry your berries.
2) Use a sharp knife to cut off the green strawberry tops, then cut the berries into quarters. You can leave the raspberries whole, or halve them, as you prefer.
3) Arrange the prepared berries over the ricotta bed of the other pastry base.
4) Sprinkle over the sugar, just enough to roughly dust the berries. It will help add a touch of colour, sweetness, and shine to the berries as they cook.
5) Gently fold in the pastry edges as you did for the first tart.

To bake:
1) Bake the two tarts in the oven for 30-40 minutes or until the berries and tomatoes are tender and the pastry edges are puffed and golden.
2) Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
3) Enjoy!

BE A MAVERICK: why not swap the tomatoes for courgettes and asparagus spears in springtime, or swap the berries for sliced ripe pears in autumn?

This ricotta tart, in both its forms, will keep well in the fridge for up to 2 days once baked, but is best enjoyed crisp and fresh from the oven!


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