Baked Tomato Tart with Sun-dried Tomato Tapenade
Put your leftover tomatoes to good use with this delicious tomato tart! The delicious blend of ricotta cheese and sun-dried tomato tapenade makes this recipe the perfect high-protein diabetes-friendly appetizer.
Servings: 12
Calories: 236.8kcal
Ingredients
- 397 g puff pastry
- 1 cup ricotta cheese
- ¼ cup olives green, pitted and sliced
- 2 tbsp basil fresh
- 4 sun-dried tomato in oil
- 2 tbsp olive oil from sun-dried tomato jar
- 2 tbsp lemon juice
- 1 clove garlic
- 3 tomato sliced (option to use a combination of heirloom and vine tomatoes)
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- 2-3 leaves basil thinly sliced
Instructions
- Preheat oven to 400F.
- Line a baking sheet with parchment paper. Using a rolling pin, roll out puff pastry into a rectangle or until it fills out the edges of the baking sheet.397 g puff pastry
- Spread ricotta cheese evenly on puff pastry.1 cup ricotta cheese
- Prepare sun-dried tomato tapenade by combining green olives, basil leaves, sun-dried tomato, oil, lemon juice, and garlic to a food processor. Blend until well combined and a paste forms. Spread sun-dried tomato paste on top of ricotta cheese.¼ cup olives, 2 tbsp basil, 4 sun-dried tomato, 2 tbsp olive oil, 2 tbsp lemon juice, 1 clove garlic
- Layer sliced tomatoes on top of the ricotta and tapenade leaving a 1 inch border around the edge of the puff pastry.3 tomato
- In a small bowl, combine olive oil and balsamic vinegar together and lightly brush on top of tomatoes.1 tsp olive oil, 1 tsp balsamic vinegar
- Bake in the oven for 30-35 minutes or until golden.
- Cut into 6 pieces and garnish with fresh basil leaves. Serve and enjoy!2-3 leaves basil
Cooking Tips
- Puff pastry handling: Keep the puff pastry refrigerated until just before you're ready to use it to prevent it from becoming too soft and difficult to handle.
- Ricotta spreading: For a smoother layer, ensure the ricotta cheese is at room temperature to make spreading easier and more even.
- Tomato selection: Using a variety of tomatoes not only adds a range of flavors and textures but also makes the tart visually appealing. Ensure your tomatoes are thinly sliced to cook evenly.
- Balsamic glaze option: For an enhanced flavor, consider reducing the balsamic vinegar into a glaze before brushing it onto the tomatoes. This will add a sweet and tangy contrast to the savory elements of the tart.
Nutrition
Nutrition Facts
Baked Tomato Tart with Sun-dried Tomato Tapenade
Amount per Serving
Calories
236.8
% Daily Value*
Fat
16.3
g
25
%
Saturated Fat
4.5
g
28
%
Cholesterol
6.4
mg
2
%
Sodium
154.5
mg
7
%
Potassium
148.2
mg
4
%
Carbohydrates
18
g
6
%
Fiber
1.1
g
5
%
Sugar
1.5
g
2
%
Protein
5.2
g
10
%
Vitamin C
5.6
mg
7
%
Vitamin D
0.02
µg
0
%
Calcium
66.2
mg
7
%
Iron
1.1
mg
6
%
Magnesium
13.9
mg
3
%
Zinc
0.5
mg
3
%
Folic Acid
21.5
µg
* Percent Daily Values are based on a 2000 calorie diet.