Tomato & Zucchini Ricotta Tarts

Check out these amazing tarts from @dianemorrisey - an amazing way to enjoy your summer squash and heirloom tomatoes.

INGREDIENTS:

  • 1 1/2 cups ricotta

  • 1/2 cup grated parmesan

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • zest of one lemon

  • Juice of 1/2 a lemon

  • 1/4 tsp red chili flakes

  • 1 tsp Fresh thyme

  • 1 package of puff pastry (2 sheets) thawed

  • 1 small heirloom tomato , thinly sliced

  • 1 small zucchini , thinly sliced

  • olive oil

  • Flaky salt (ie: Maldon)

INSTRUCTIONS:

  1. Preheat to 400F. Line 2 baking sheets with parchment.

  2. Combine ricotta, salt, pepper, parmesan, thyme, chili and zest in a medium bowl.

  3. Unroll puff pastry sheets. Use a 3-in. round cookie cutter to cut out circles. Place 1 in. apart on prepared parchment-lined baking sheets.

  4. Scoop about 1 tbsp of ricotta mixture onto each fattening with the back of a spoon, leaving a 1/4-in. border around the edges.

  5. Top 1/2 with 1 or 2 tomato slices and the other 1/2 with 3 overlapping zucchini slices. Brush oil over tomatoes and zucchini.

  6. Bake until vegetables are soft and pastry is golden, 25 to 30 min. Sprinkle with flaky salt before serving.

Enjoy! Let us know how they turn out.

Jim Tinsky