Tomato Miso Tart🍅🧀

Name: Tomato Miso Tart🍅🧀
Total time: 40 min
Ingredients: 1 Puff pastry, frozen; 2 cups Ricotta cheese; 2 tbsp White miso; 4 tbsp Lemon; 1 tsp Black pepper, ground; 10 Basil; 2 + ½ cups Tomato, thinly sliced, halved; 1 Egg; 1 ½ tbsp Bagel; Parmesan cheese, grated, for garnish

By Tasty · 40 min

Ingredients

Puff pastry · frozen1
Ricotta cheese2 cups
White miso2 tbsp
Lemon4 tbsp
Black pepper · ground1 tsp
Basil10
Tomato · thinly sliced, halved2 + ½ cups
Egg1
Bagel1 ½ tbsp
Parmesan cheese · grated, for garnish

Instructions

Preheat the oven to 400°F (200°C) and line a 13x18-inch baking sheet with parchment paper.
In a medium bowl, whisk the ricotta, miso, lemon zest, lemon juice, black pepper and torn basil until smooth.
Unroll the puff pastry onto the sheet and, if you like, roll it slightly thinner and wider.
Score a border about 1 inch from the edge, then prick the inside of the border evenly with a fork.
Whisk the egg with the water and brush it over the outer border.
Spread the ricotta mixture over the pricked interior.
Arrange the sliced large tomatoes and halved small tomatoes over the ricotta. Sprinkle the everything bagel seasoning over the egg-washed border.
Bake for 40 minutes, until the edge is golden brown and puffed. Cool for 10 minutes, then top with grated Parmesan and torn basil.

Summarized from Tasty's video. Watch it for the details.

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