“I do a couple of simple things with tomatoes. I don’t like to mess with them too much because they are so great on their own. Multi-coloured cherry and grape tomatoes are beautiful in this.”
– Peggy Adams, Juniper Café
| ¾ c | fresh ricotta |
| 1 | egg, beaten |
| ¼ c | grated Parmigiano |
| 1 c | small tomatoes, halved |
| 9-inch x 5-inch rectangle puff pastry rolled to ¼-inch thick | |
| arugula, olive oil, lemon juice |
Crumble ricotta into a bowl and stir in egg and parmesan, mix well. For a smoother texture blend with a hand blender until smooth).
Spread mixture to within ½-inch of pastry edge. Scatter tomatoes over cheese and sprinkle with salt.
Bake in a hot oven (425ºF) for 10 minutes. Pastry should be brown and crispy at edges and the tomatoes should be bubbly and charred.
Let cool for 4-5 minutes while you toss some arugula with a little olive oil and a squeeze of lemon. Top the tart with a handful of the dressed greens and enjoy!