Pesto Ricotta Sun Tart (Tarte Soleil)
Today I am sharing an easy recipe with only 3 ingredients: Puff pastry, ricotta cheese and pesto! It is perfect when you need to make a quick appetizer to share!
I hope you will enjoy this recipe as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Pesto Ricotta Sun Tart (Tarte Soleil)
This Pesto Ricotta Sun Tart is perfect to share with family and friends around the table anytime of the year!
Equipment
Ingredients
- 2 Puff pastry sheets
- 8 oz (225 g) ricotta cheese
- 4 oz (115 g) Pesto
- 1 egg (For Eggwash)
Instructions
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Preheat oven on 400F/200C.
SUN TART ASSEMBLY
- Using your offset spatula, spread first the Ricotta Cheese on top of the puff pastry leaving 1"/2cm on the sides. Then, add layer of pesto.
- Take your second puff pastry out of the fridge and flip it on top. Press all around to seal it. In the middle of your dough, place a glass to know where to stop cutting strips. Using the Cake Server Knife, cut the tart in 4 quarters, then cut each quarter in four or six again. Then, gently twist each strip toward each other.
- Whisk the egg and brush it on top of your Sun Tart.
BAKE!
- Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your Tart from 10min). It is ready when golden brown on top.
- Once your Pesto Ricotta Sun Tart is out of the oven, let it cool down for about 10min. Slide it onto your service plate. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 360kcal | Carbohydrates: 24g | Protein: 7g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 253mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 354IU | Calcium: 73mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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