how to make ricotta tart two ways – healthy sweet and savoury recipes

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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Good afternoon, folks. Today, I’m bringing you one of those recipes that is so straightforward, so easy. It actually feels quite immoral to call it a recipe. It’s really just putting things together and eating it. Today, I want to take you guys through ricotta tart two ways. We’re going to be making at the exact same time a gorgeous tomato ricotta tart and a lovely sweet seasonal berry ricotta tart. One celebrates that classic cheese and tomato flavor combination. A little bit fancy olive oil on top, some dried herbs, some flaky salt. The other one, creamy, juicy, sweet, a little tiny bit sour. Gorgeous. Easy, simple, quick, loweffort, nutritious, run out of fingers. I’ll drop the phone if I use the other hand. Gorgeous. As always, full recipe will be in the description box below and at mavering.com. But let’s get into making ricotta tart two ways. So the super easy base for both of these tarts involves puff pastry ready rolled and just a little bit of basic full fat ricotta cheese. For the berries, you’re going to want to wash, hull, and quarter those strawberries. You can leave the raspberries full if you like. Give them a little rinse. Have them depending on how big they are. And of course, don’t forget to quality taste test. For the tomato ricotta tart, you can use all cherry or plum tomatoes. I like to use a couple of different colors just cuz it makes it look fancier than it is. washing and slicing the tomatoes into kind of halves or thirds depending on how big they are. Um, take a couple of trays. I just moved into a new place recently, so I still have these kind of disposable ones for the moment, but I am going to reuse them cuz I don’t actually get too dirty with this recipe. Line the base with a little bit of um baking paper, grease proof paper to help you take it out afterwards. Unroll your puff pastry sheet and cut it in half. If you like, if you’re doing this for a bigger crowd, feel free to use two full sheets, but I was only feeding myself and one other person, so one sheet did perfectly fine for two tars. If you like, you can cut a border of a couple of centimeters, almost like a little frame kind of around the edges of the pastry as a guide to where to stop when spreading the ricotta. This way, we can make a nice little kind of crust folding over the ricotta part. Super simply, just spread it just kind of half evenly between both tarts. spread evenly over the top and then arrange your fruit and or vegetables. Actually, I think tomatoes technically are a fruit. You know what I mean? Over the top. For the tomatoes, I also add a little bit of olive oil, some dried rosemary, dried thyme, and salt. And for the berries, I just put them on and add a little bit of sugar. You could also add honey. Careful not to use too much because too much liquid will make it a bit soggy. And then just stick them in a nice hot oven for 30 to 40 minutes until they’re looking puffed, golden, and all the bits and pieces on top are nice and tender but not kind of completely burnt to a crisp ideally. And that’s it. That is your extremely easy um lunch idea, picnic idea, little sweet and salty snack idea, even a breakfast to be honest. These are both light but also really satisfying. There’s a good combination of kind of creamy and that nice acidity at the same time. Big fan of this at the moment and can’t wait to experiment with more flavors. Let me know how you like them.