Description
A flaky golden tart crust topped with creamy ricotta, crisp summer greens, juicy cherry tomatoes, cucumbers, and fresh herbs. This light yet satisfying dish is perfect for brunch, lunch, or a stylish appetizer.
Ingredients
Scale
- 1 sheet puff pastry or tart crust, thawed if frozen
- 1 cup ricotta cheese, full-fat
- Zest of 1 lemon
- Salt and pepper to taste
- 2 cups mixed greens, washed and dried
- 1 small cucumber, thinly sliced or ribboned
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix ricotta with lemon zest, salt, and pepper until smooth.
- Roll out puff pastry on the baking sheet. Score a 1-inch border and prick the center with a fork.
- Spread ricotta mixture within the border. Bake for 20–25 minutes or until golden and puffed. Let cool completely.
- In a bowl, toss greens, cucumber, tomatoes, and herbs with olive oil, lemon juice, salt, and pepper.
- Once crust is cool, top with salad mix. Layer for visual appeal.
- Slice and serve immediately while the crust is crisp and the greens are fresh.
Notes
- Use full-fat ricotta for a creamier base.
- Dry greens thoroughly to keep the tart crisp.
- Pre-make the ricotta mixture a day ahead to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
Keywords: summer tart, salad tart, herb tart, ricotta tart, brunch tart, summer recipe, vegetarian tart