A tasty mix of flaky puff pastry, creamy ricotta, and salty Parmesan cheese, served with perfectly cooked eggs and a fresh, tangy tomato salad.
Ingredients: 1 sheet of puff pastry. 1/2 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 2 large eggs. 1 cup cherry tomatoes. 1/4 cup fresh basil leaves. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Preheat your oven to 375F 190C. Cut the puff pastry sheet into 4 equal squares and place them on a baking sheet lined with parchment paper. In a bowl, mix together ricotta cheese, grated Parmesan cheese, and one beaten egg until well combined. Spread the ricotta mixture evenly on top of each puff pastry square, leaving a small border around the edges. Create a slight well in the center of each ricotta mixture and crack an egg into each well. Season the eggs with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown, and the eggs are cooked to your liking. While the tarts are baking, slice the cherry tomatoes in half and chop the fresh basil leaves. In a separate bowl, combine the sliced cherry tomatoes, chopped basil, olive oil, and a pinch of salt and pepper. Once the tarts are done, remove them from the oven and let them cool slightly. Serve the Parmesan Ricotta Tarts with the Tomato Salad on the side. Enjoy your delicious baked eggs, ricotta, and Parmesan tarts with a refreshing tomato salad!
Prep Time: 15 minutes
Cook Time: 20 minutes
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