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In the summer months the tomatoes they cannot be absent from our tables. The season begins, they are at a good price and with more flavor than ever ... But today we are not going to make a salad Instead, we will serve them in the form of a salty cake, with a puff pastry base.
On puff pastry we will put ricotta cheese which, with a fairly neutral flavor, will add creaminess to the cake.
Salty tomato tart
A colorful salty cake with the tomato as the protagonist. Very good!
- ascen jimenez
- Kitchen: Modern
- Recipe type: snacks
- Calories: 380
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 round puff pastry sheet
- 250 g of ricotta
- 3 vine tomatoes
- 8 cherry tomatoes
- Some basil leaves (or other aromatic herb)
- Sal Island
- Pepper
- Milk or beaten egg to brush the puff pastry
Music
Unroll the puff pastry sheet and place it on an oven-safe tray, leaving the baking paper under the puff pastry.
Spread the ricotta over the central part of the dough. Lightly salt and add some basil leaves.
We wash and chop the tomatoes. We put them in a bowl and dress them with a drizzle of oil, salt and pepper.
We put the tomato, without the liquid, on the ricotta.
We fold the outer part of the dough, as seen in the photo. We paint that outside part with beaten egg or with a little milk.
Bake at 190º for 20 minutes or until the dough is golden brown.
More information - Tomato and mozzarella salad