Puff pastry tart with tomato, ricotta and feta

An easy tomato tart on puff pastry with a ricotta and feta cream.

Course Lunch, Main course, Side dish

Cuisine Danish, French

Nøgleord Puff pastry tart

Total Time 30

Servings people

Calories 129kcal

Lay the puff pastry on a sheet of baking paper.
Score the pastry with a knife about 2 cm in from the edge all the way round, – not deep, just a light score line.
Brush the border with a little oil (or a beaten egg), sprinkle the border with sesame seeds and bake the pastry in a preheated conventional oven (top and bottom heat) at 200°C for 10 min.
Mix the ricotta and crumbled feta together and season with salt and pepper.
Slice the tomatoes and set them aside.
Spread the ricotta cream over the slightly cooled pastry base. Spread it with the back of a spoon, – try not to lift the spoon too much, so you don't pull the pastry up with it. Use gentle strokes, spreading out to the line you scored in the pastry. If you have made the ricotta cream in advance and kept it in the fridge, let it come up to temperature a little before spreading it – otherwise it will be too firm to spread over the delicate, flaky base.
Arrange the tomato slices on top of the ricotta cream, - distribute them so there are both large and small slices across the whole surface.
Sprinkle with homemade Italian seasoning and season with a little salt and pepper.
Return the tart to the oven for a further 10-14 min., – still at 200°C, and let it cool for about 5 min. before serving. The tart can also be served cold.