Entrée: Italy – Torta Di Pomodoro (Heirloom Tomato Tart)

Name: Torta Di Pomodoro (Heirloom Tomato Tart)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1 sheet puff pastry; 3 heirloom tomatoes, sliced; 1 cup (240 ml) ricotta cheese; 1 / 2 cup (50 g) grated Parmesan cheese; 1 / 4 cup (15 g) fresh basil, chopped; 2 tbsp (30 ml) extra virgin olive oil; 1 tbsp (15 ml) balsamic vinegar; Salt and pepper to taste

Torta Di Pomodoro (Heirloom Tomato Tart) recipe

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

1 sheet puff pastry
3 heirloom tomatoes, sliced
1 cup (240 ml) ricotta cheese
1 / 2 cup (50 g) grated Parmesan cheese
1 / 4 cup (15 g) fresh basil, chopped
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) balsamic vinegar
Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Lay the puff pastry on a baking sheet and prick with a fork.
2. Spread ricotta over the pastry, leaving a border. Arrange tomato slices on top, sprinkle with parmesan and basil. Drizzle with olive oil and balsamic, then season with salt and pepper. Bake for 20-25 minutes until golden.

Nutrition Information

To get nutritional information, press the Get Nutrition Info button below.

Recipe Metadata

Recipe ID

1624

Country

Italy

Region

Emilia-Romagna

URL

https://kitchen2mytable.com/view_recipe_data.php?id=1624

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

Chicken & Poultry: 165°F (74°C)
Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!