Tomato and Corn Tart

By Vicky | Things I Made Today
August 25, 2017
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Author Notes: Tomato and corn tart with ricotta and parmesan cheeseVicky | Things I Made Today

Serves: 12

  • 3/4 cup ricotta cheese
  • 10 basil leaves
  • 10 mint leaves
  • 1 tablespoon olive oil
  • 1/4 cup parmesan cheese, grated
  • 1 pound puff pastry, rolled out to a ¼ inch thick and cut into about 12 ~5 by 3 inch rectangles
  • 1 egg + ¼ teaspoon cold water, whisked
  • 2-3 medium sized heirloom tomatoes, sliced thinly or about 18 cherry tomatoes, sliced in half
  • 1/4 cup fresh corn kernels
  • Maldon salt
  • Freshly ground black pepper
  1. 1. Preheat oven to 400F.
  2. 2. In a small bowl, mix together ricotta, basil, mint, olive oil, and Parmesan.
  3. 3. Place puff pastry rectangles on a parchment paper lined baking sheet. Brush each piece generously with egg wash, then use a sharp knife to score a ¼-1/2 inch border around each one.
  4. 4. Spread a dollop of ricotta mixture into the center of each rectangle and use a spoon to gently spread within the scored border. Sprinkle corn evenly onto each one, then press one large tomato slice or 2-4 cherry tomato halves into the center of each one. Sprinkle generously with Maldon salt and black pepper.
  5. 5. Bake for 20-25 minutes, until pastry is golden brown and cheese is melty. Let cool slightly before serving.

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