Empty My Fridge
Tomato Miso Tart
Zutaten
- Puff pastry · frozen1
- Ricotta2 Tassen
- White miso2 EL
- Lemon4 EL
- Black pepper · ground1 TL
- Basil10
- Tomate · thinly sliced, halved2 + ½ Tassen
- Egg1
- Bagel1 ½ EL
- Parmesan · grated, for garnish
Zubereitung
- 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.
Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.
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