Spring Veggie Puff Pastry Tart – Serves 6-8
| 1 min read
Serving Amount
Ingredients
2 puff pastry sheets
1 egg, whisked for egg wash
1 cup whole milk ricotta
1⁄2 lemon, wedged
2 cloves garlic, chopped
Salt and pepper to taste
2 tbsp chopped chives
1⁄4 cup pomegranate seeds
Arugula, two handfuls
3 tbsp parmesan cheese, shaved
3 tbsp balsamic reduction
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
Roll out the puff pastry sheets and press out any creases. Score a 1-inch border around the edges. Prick the pastry with a fork and brush the pastry with egg wash.
Step 3
Bake for 15 minutes and remove from oven. Fold over the scored edges of the puff pastry to create a ridge.
Step 4
While the puff pastry is baking, prepare the ricotta mixture. In a bowl, mix ricotta, juice from 1 lemon wedge, garlic, chives, salt and pepper.
Step 5
Spread the mixture on the puff pastry and spread ricotta mixture on top. Top with arugula, parmesan cheese, pomegranate seeds, juice from one lemon wedge and a drizzle of balsamic reduction.
