Ingredients:

  • 1 sheet (400g) frozen puff pastry, thawed
  • 1 tbsp egg wash (1 egg beaten with 1 tsp water)
  • 15 oz (425g) part-skim ricotta cheese, drained
  • 1 large (50g) egg, room temperature
  • 1 tsp (2g) lemon zest, freshly grated
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tbsp (3g) fresh thyme leaves
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (16g) grated parmesan cheese
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cups (60g) fresh baby spinach, wilted and squeezed dry
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry sheet slightly to fit the pan, then use a fork to dock (prick holes) the center area where the filling will go to prevent excessive rising.
  3. Brush the outer 1-inch border of the pastry with the egg wash.
  4. In a mixing bowl, whisk the drained ricotta and egg for 2 minutes until smooth and aerated.
  5. Fold in the lemon zest, parsley, thyme, salt, pepper, and parmesan cheese.
  6. Gently stir the squeezed-dry baby spinach into the ricotta mixture.
  7. Spread the ricotta mixture evenly inside the pastry border.
  8. Press the halved cherry tomatoes into the cheese and drizzle with olive oil.
  9. Bake for 20-25 minutes until the pastry edges are puffed and golden brown.
  10. Let the tart rest for 5 minutes before slicing to allow the cheese to set.