Walnut Ricotta Tart with Roasted Veggies
Creamy walnut ricotta is spread evenly throughout a puff pastry before it's topped with fresh, seasonal veggies for a refreshing, yet decadent bite.
Ingredients:
Preparation:
Preheat your oven to 400°F.
In a food processor, blend your ricotta with ¼ cup of your walnuts, garlic, salt, and pepper until smooth.
Roll out the puff pastry to 10x14 inches and about ⅛-inch thick. Score a 1-inch border with a knife. Transfer puff pastry to a baking sheet lined with parchment paper.
In a small bowl, crack your egg and add your water. Whisk with a fork until completely combined. Brush the edges of the puff pastry with your egg wash.
Spread the walnut ricotta inside the border of the puff pastry. Then, layer the tomatoes and squash in the center. Season the tomatoes and zucchini with salt and pepper and drizzle with extra-virgin olive oil.
Transfer to the oven to bake for 20 to 25 minutes until golden, puffed, and the tomatoes are jammy, and the zucchini is cooked.
Remove from the oven. Top with your remaining ¼ cup of walnuts and basil leaves. Slice into squares and serve.
4 servings
¼ of the tart
- Amount per serving
- Calories560
- % Daily Value *
- Total Fat 40g52%
- Saturated Fat 12g60%
- Trans Fat 0.5g
- Monounsaturated Fat 14g
- Polyunsaturated Fat 11g
- Cholesterol 55mg19%
- Sodium 320mg14%
- Total Carbohydrate 36g14%
- Dietary Fiber 3g11%
- Total Sugars 4g
- Includes 0g Added Sugars0%
- Protein 12g
- Calcium 120mg10%
- Iron 2mg12%
- Potassium 340mg8%
- Vitamin D 0.5mcg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.