Rustic Tart with Barba di Frate and Cherry Tomatoes, an ideal tart for when you don’t know what to put on the table. Moreover, with such a simple ricotta base, we can give free rein to our imagination and create the tart we like the most. So if you don’t like any ingredient I’ve included, feel free to replace it, because mine is just an idea. In spring, we find truly delicious vegetables and fruits, allowing us to enjoy them even in a sweet version, perhaps by adding only fresh raw marinated strawberries or homemade syrup.
If you like savory tarts, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 package puff pastry
- 1 lemon zest
- 10.6 oz Barba di Frate
- 10.6 oz ricotta
- 2.8 oz sun-dried cherry tomatoes
- 4 tbsp Taggiasca olives
- to taste fresh mint
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Baking Pan for cakes
- 2 Bowls
- 1 Lemon Grater
Preparation
Pour the ricotta into a bowl, add the extra virgin olive oil, salt, grated lemon zest, and mix all the ingredients well.
Unroll a package of puff pastry and place it directly in our cake mold, with all the parchment paper it is wrapped with. Using scissors, cut around the excess edges. Spread the ricotta cream over the entire surface of the puff pastry and fold the edges of the dough inwards. Bake in a preheated static oven at 356°F for about 20 minutes. While the tart is baking, clean the Barba di Frate, wash it, and plunge it into boiling water for about 3 minutes. Then drain it immediately and run it under cold running water.
Place the boiled Barba di Frate, sun-dried cherry tomatoes, and Taggiasca olives in a large bowl. Mix and, if necessary, adjust with extra virgin olive oil and salt. Remove the tart from the oven and arrange all the filling on top evenly and bake again. At this point, bake at 392°F for another 15 minutes.
Serve our Rustic Tart with Barba di Frate and Cherry Tomatoes only when it has cooled slightly and garnish it with fresh mint leaves.
Note:
The yellow you see on the tart is nothing more than scrambled egg yolk. It’s not necessary, but since I had two yolks left from a previous preparation, I thought of adding a touch of color to the recipe.
Tips
We can store the rustic tart in the refrigerator, but at least cover it with food wrap to prevent it from being contaminated by other foods.
It is also possible to freeze it, but I recommend only freezing the ricotta base because even though it should be thawed in the refrigerator, the topping would lose texture.
It is also possible to freeze it, but I recommend only freezing the ricotta base because even though it should be thawed in the refrigerator, the topping would lose texture.
