You may also like
Categories:Viewed: 87 - Published at: 10 years ago
Ingredients
- 1 piece frozen puff pastry
- 1 cup whole milk ricotta
- .5 cups fresh shredded mozzarella
- 1 tablespoon dijon mustard
- 2 fresh tomatoes
- .5 onion, diced
- 4 pieces bacon
- 1 egg (for egg wash)
- 1 handful fresh basil
Method
- Preheat your oven to 400 degrees, and defrost puff pastry as nessecary.
- Cook bacon for about 8 minutes on baking sheet in the oven. Bacon should be cooked but not yet crispy.
- Allow the bacon to drain on papertowels before coarsely chopping and setting aside.
- Combine mozzarella, ricotta and mustard in a smal mixing bowl.
- Roll out the puff pastry with a rolling pin. Spread the ricotta mixture over the puff pastry, leaving about a 1 inch margin around the pastry
- Lay out the thinly sliced tomatoes over the ricotta mixture. Season generously with salt and pepper.
- Sprinkle the diced onion and chopped bacon across the top.
- Brush the edges of the pastry tart with egg wash.
- Bake in the oven for about 25-30 minutes. The edges of the tart should puff up and become light brown.
- Top with fresh basil and serve!
