Parmesan Ricotta Tarts + Tomato Salad

We’re excited about this delicious brunch recipe from Anjanee today! It’s perfect for guests and uses one of our favorite ingredients… ricotta!!  Take it away Anjanee!

I’ve recently discovered how wonderfully versatile ricotta is and have been adding it to all sorts lately. I love how it can be equally as delicious both sweet and savory making the possibilities endless! I’ve been throwing it in my almond flax muffins to make them extra fluffy and moist. The same ingredient with a slight twist goes perfect atop bruschetta or crispy polenta giving it that touch of creaminess.

This time I’ve added ricotta to a baked eggs to create the perfect brunchtime treat. Paired with crispy crunchy phyllo pastry, the creamy baked eggs definitely stand out! This recipe is perfect to make when you have house guests or even when you’re in for an indulgent Sunday morning. Enjoy!

Recipe and photos by Fig & Honey for Sugar and Charm.

Parmesan Ricotta Tarts + Tomato Salad

This delicious recipe is perfect to make when you have house guests or even when you're in for an indulgent Sunday morning. Enjoy!

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Course: Main Course

Cuisine: American

Keyword: goats cheese tarts, parmesan ricotta tarts, savory tart recipe, tomato salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 265kcal

Author: Eden

Ingredients

• 475 g ricotta, about 16 ounces475 g ricotta, about 16 ounces
• 40 g parmesan, about 1.5 ounces40 g parmesan, about 1.5 ounces
• 1/4 tsp rosemary1/4 tsp rosemary
• zest of 1 lemonzest of 1 lemon
• 2 eggs2 eggs
• salt and black peppersalt and black pepper
• 8 sheets prepackaged phyllo pastry8 sheets prepackaged phyllo pastry
• 2 tbsp olive oil for brushing2 tbsp olive oil for brushing
• 2 1/2 cups cherry tomatoes, halved2 1/2 cups cherry tomatoes, halved
• 3/4 cup arugula3/4 cup arugula
• 1 tsp extra virgin olive oil1 tsp extra virgin olive oil
• 1/2 tsp lemon juice1/2 tsp lemon juice

Instructions

• Preheat the oven to 400°In a small bowl, combine the ricotta, 3/4 of the parmesan, rosemary, lemon zest, eggs, salt and pepper to taste. Mix till combined.
• Remove the pastry from the fridge/freezer according to the package directions. Place 1 sheet on a cutting board and brush with oil and top with another sheet. Continue to brush each sheet with oil and layer new sheets. Cut into 6 squares. Place into a casserole dish so that each square creates a little well.
• Divide the ricotta mixture between the 6 squares and top with remaining parmesan cheese. Brush the edges with the rest of the olive oil and bake for 20 minutes. Tops should be golden brown and everything should be cooked through.
• Meanwhile, prepare the tomatoes. In a bowl, combine the tomatoes and arugula and toss with the olive oil and lemon juice. Add salt and pepper to taste.
• Serve with the tarts with the tomato salad.

Nutrition

Nutrition Facts

Parmesan Ricotta Tarts + Tomato Salad

Amount Per Serving

Calories 265 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Cholesterol 99mg33%

Sodium 282mg12%

Potassium 254mg7%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 2g2%

Protein 14g28%

Vitamin A 845IU17%

Vitamin C 16mg19%

Calcium 262mg26%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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