Posts Tagged ‘puff pastry’

Meatless Monday: Zucchini and Ricotta Tart

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Flaky buttery puff pastry slathered in a lemony layer of fluffy ricotta cheese topped with sweet zucchini and savory fresh thyme. Sounds good right?

zucchini tart

This simple to make (we promise this time) tart is one of our new favorite recipes. We are recommending it as an elegant appetizer in our Dinner Party Blueprints and it is garnering rave reviews at work as a lunch dish paired with a mixed green salad.

zucchini tart

Zucchini and Ricotta Tart

Serves 2 for lunch or 4-6 as an appetizer

1 sheet all butter frozen puff pastry, thawed per the package instructions

1 1/2 cups good quality ricotta cheese

zest of one small lemon

salt and pepper

1-2 zucchinis, sliced into 1/4inch thick rounds

1/4 cup grated gruyure cheese

2 teaspoons chopped fresh thyme

1 egg, beaten for egg wash

Defrost the puff pastry sheet according to the package instructions which takes at least 45 minutes. Preheat your oven to 400 degrees. Lay the rectangle of puff onto a piece of parchment paper on a baking sheet. Using a fork, make pinpricks all around the center of the tart dough leaving a 1 inch border on each of the four sides. Mix the ricotta with a pinch of salt and pepper and the lemon zest. Top the pricked section of the dough with the ricotta cheese into a thin but even layer. Slightly layer the sliced zucchini on top of the ricotta. Sprinkle the zucchini with a dusting of salt, shredded gruyere and chopped fresh thyme. Brush the exposed edges of puff dough with egg wash. Bake at 400 for 30-40 minutes until the dough if puffed and the edges have browned. Try not open the oven door while it bakes, use you oven light if possible. Allow to cool for 10 minutes to room temperature and them slice into wedges or small, bite sized squares.

xo,

LEH

Tomato Tart, Plum Tart

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By Sarah Lagrotteria

I’m majorly obsessed with tarts. They are the easiest things to make (especially with the help of good-quality frozen puff!) and always look beautiful. Here’s one savory and one sweet I’ve made this past week.

The first is a tomato, feta and kalamata olive tart in a puff pastry crust.

I bought the frozen puff from Surfas in Culver City which has the absolute best in my opinion.  If you haven’t been and you live in Los Angeles, go!  It’s an amazing place.  Trader Joe’s also has an excellent all-butter frozen puff.

For this tart, I preheated the oven to 400 degrees.  I broke a block of feta into smaller chunks and tossed it with olive oil and a generous shake or two of dried oregano.  I quartered the kalamata olives and left the beautiful cherry tomatoes whole.  I rolled the dough into a 9-inch tart pan and, working from the inside out, laid the tomatoes in concentric circles (it took an entire pint of tomatoes), leaving gaps here and there for a chunk of seasoned feta.  I then added the olives and finished it off with a sprinkle of sea salt and a few grinds of fresh black pepper.  Bake until the crust is lightly browned, the cheese is gooey and the tomatoes are just beginning to blacken, about 40 minutes.  And the smell…..

My second tart of the week was a take on Ina’s delicious plum tart.

I kept her proportions except I used a 9×13 rectangle tart pan instead of a 9-inch round. I’ve made this recipe before and there is more than enough of nutty buttercrumb crust to fill the larger tin.  I also used almonds instead of walnuts and beautiful yellow and pinky green pluots instead of plums.  Baked as directed, the tart was sour-sweet perfection.

xoxosl