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Categories:
pastry Ricotta cheese Gorgonzola cheese pesto sauce tomatoes olive oil salt ground black pepper Parmesan cheese fresh basil
Viewed: 84 - Published at: 3 years agoIngredients
- 1/2 packages (or 1 Sheet) Puff Pastry, Thawed If Frozen
- 1/4 cups Ricotta Cheese, Drained
- 1/4 cups Crumbled Gorgonzola Cheese
- 1- 1/2 Tablespoon Pesto Sauce
- 1 pint Cherry Tomatoes
- 2 Tablespoons Olive Oil, Plus Additional Oil For Brushing Pastry
- 1/2 teaspoons Salt, Or To Taste
- 1/4 teaspoons Ground Black Pepper, Or To Taste
- 1/4 cups Grated Parmesan Cheese
- 2 Tablespoons Roughly Chopped Fresh Basil
Method
- 1.
- Preheat oven to 375F.
- 2.
- Gently roll out puff pastry on a lightly floured surface to even out.
- With a knife, score (dont cut all the way through) a half inch border around the outside of the pastry as if making a frame.
- Place scored puff pastry on a parchment-lined or lightly oiled baking sheet.
- 3.
- Drain any excess liquid from the ricotta cheese.
- In a medium bowl, combine ricotta cheese, gorgonzola and pesto.
- Mix well.
- Spread cheese mixture evenly on puff pastry inside of border.
- 4.
- Cut cherry tomatoes in half and place cut side up, tightly and side-by-side, inside border.
- Drizzle tomatoes lightly with olive oil, sprinkle generously with salt and pepper and top with parmesan cheese.
- Brush the 1/2-inch pastry border lightly with olive oil.
- 5.
- Bake for 25 to 30 minutes, until pastry is puffed and golden.
- Let tart cool for 5 minutes before slicing and serving.
- Garnish with chopped fresh basil.
- * This can also be made as 4 individual servings.
- Cut puff pastry in 4 equal parts and follow instructions above.
