Recipe: Roasted Tomato and Olive Tart
Puff pastry is delicious in any form, but this ricotta, olive and tomato-topped one is especially delightful
Puff pastry is delicious in any form, but this one is especially delightful. The flaky, buttery crust topped with ricotta, olives and roasted tomatoes combine to make this the perfect vegetarian option for family dinner or as an app at your next party. This dreamy tart takes no time to assemble and is chock-full of flavour — and you only need 5 simple ingredients!
- 1 roll store bought puff pastry
- 2 cups ricotta cheese
- 1 cup pitted Kalamata olives
- 2 cups mixed colour cherry tomatoes, halved
- 6 cups baby spinach
- Olive oil
- Salt and pepper
Pre-heat oven to 375F.
Thaw puff pastry according to package instructions. In a food processor add pitted olives and 4 cups of spinach, pulse until roughly chopped, not pureed. Transfer to a large bowl and mix with ricotta cheese, set aside.
Unroll puff pastry directly onto a baking sheet, discarding the paper it comes rolled in. Spread your ricotta mixture onto the puff pastry leaving a 2 inch border. Scatter over tomatoes cut side up and drizzle over olive oil. Fold the edges toward the centre to make an approximate 2 inch crust. Brush the edges with olive oil.
Bake at 375F for 40-45 minutes or until crust is golden and crispy. Serve family style on a large cutting board. Scatter remaining baby spinach (thinly slice if desired) on top of tart and drizzle with extra olive oil. Slice and enjoy!