I love making pea and asparagus ricotta tarts, so when I saw this tomato ricotta tart recipe, I wanted to give it a try!
Unfortunately, I had some trouble with the puff pastry. Normally it rises perfectly but this time, they puffed up to huge puffy rectangles that I had to deflate, making them flake apart…can anyone check out this recipe and let me know what I’m doing wrong?
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- 1 cup ricotta cheese
- 1 pound heirloom tomatoes, sliced or halved
- 2 green onions, finely chopped
- 1/2 cup Italian parsley, chopped
- 1/4 cup mint leaves
- 2 tablespoons olive oil
- 1 lemon
- Preheat oven to 425 degrees and place rack in lower third of oven.
- Unfold pasty sheet onto piece of parchment paper. Roll 1/2 inch bigger on all sides. OR make mini tarts, like I did, but cutting sheet into 6 equal rectangles, folding over edges to make little tarts.
- Lightly brush pastry with egg. Using a fork, poke pastry all over. Bake until golden brown, 20-25 minutes. HERE is where the issue arises. The egg makes the puff pastry dough rise. Well they rose – into giant inflated poofs! I then deflated the tarts, so that I could apply toppings. This made the puff pastry flake off everywhere. WHY does the recipe call to brush with egg, when of course this would happen??
4. In medium bowl, mix ricotta with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Finely grate lemon zest into bowl. Squeeze in 2 teaspoons of lemon juice. Mix to combine.
5. Fold in green onions and parsley. Spread mixture onto pastries.
6. Arrange tomatoes on tarts. Drizzle with olive oil and sprinkle with mint, salt and black pepper.
Source: Good Housekeeping