Terrence’s Vegetable and Ricotta Tart is the easiest way to make the most of your seasonal produce

https://food52.com/recipes/vegetable-and-ricotta-puff-pastry-tart

Today we’re making this colorful veggie and ricotta cheese puff pastry tart for my haul from a farmers market. I’m in New York and it’s my first time at the Union Square Farmers Market. I left with a ton of great veggies since I knew I couldn’t grab just one thing. So things like basil, broccoli, bell peppers, and I even saw these cool purple bell peppers, too. I got such a good variety of things. It’s super versatile, so you could use whatever your favorite ones are for this puff pastry tart that we’re making today. Back at the kitchen, I started prepping my ingredients. We start with scoring a puff pastry sheet and getting that in the fridge to chill after adding an egg wash. While that’s chilling, I’ll start cutting up the vegetables. So, all the bell peppers, including that pretty purple one, broccoli, red onions, and a shallot. Leave them on and toss them in some olive oil and salt and pepper. The base of the puff pastry is just chopped basil, ricotta cheese, and lemon juice and zest. I then spread a thin layer of the ricotta base on the puff pastry and carefully added all the vegetables on top. I loved all the colors from the vegetables and got it baked until it was nice and golden brown. Once it was out of the oven, I tossed it with some more basil and olive oil. The puff pastry was super flaky, and you got a nice mixture of lemon and cheese from the ricotta base. And then the vegetables all had amazing textures, too. Going to the farmers market and getting fresh produce is the best way to make something like this.