The nutrient powerhouse kumatoNutrient Powerhouse Tomatoes – 1lb tomato is a flavor powerhouse that goes so well with the mild zucchini flavor in a tart that starts with ricotta and sage.
Kumato Tomato & Zucchini Ricotta Tarts
Ingredients
- 1 1/2 cups ricotta
- 1/2 cup coarsely grated parmesan
- fresh black pepper
- 1/4 tsp salt
- 1 tsp finely chopped sage
- 1 tsp lemon zest
- 1 pkg puff pastry sheets thawed
- 1 nutrient powerhouse tomato aka Kumato
- 1 small zucchini thinly sliced
- 2 tsp olive oil
- 1/2 tsp coarse sea salt optional
Instructions
- POSITION racks in top and bottom thirds of oven. Preheat to 400F. Line 2 baking sheets with parchment.
- COMBINE ricotta with parmesan and ¼ tsp salt in a medium bowl. Season with fresh pepper. Divide mixture in half between 2 bowls. Stir sage into 1 portion and lemon zest into the other portion.
- UNROLL puff pastry sheets. Use a 3-in. round cookie cutter to cut out 18 circles. Place 1 in. apart on prepared parchment-lined baking sheets.
- FOR half the rounds, scoop 1 tbsp of sage-ricotta mixture onto each. Scoop 1 tbsp of lemon-ricotta mixture onto each remaining round. With the back of a spoon, flatten mixture, leaving a ¼-in. border around the edges.
- TOP each sage-ricotta round with 1 or 2 tomato slices. Top lemon ricotta round with 3 overlapping zucchini slices. Brush oil lightly over tomatoes and zucchini.
- BAKE in top and bottom thirds of oven, switching halfway through, until vegetables are soft and pastry is golden, 25 to 30 min. Sprinkle with sea salt before serving.