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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Roasted Vegetables Ingredients:
1 1/2 cups ricotta cheese |
1/3 cup freshly grated parmesan |
3 tablespoons lemon juice |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
2 tablespoons fresh thyme leaves |
1 sheet puff pastry |
1 small onion, very thinly sliced |
2 tablespoons olive oil |
1/4 cup pine nuts |
Directions:
1. Heat oven to 400° F. In a large bowl, combine the cheeses, lemon juice, salt, pepper, and thyme and mix well. Working on a lightly floured surface, roll out the pastry to a 9-by-13-inch rectangle and place on a lightly greased baking sheet. Spread the ricotta mixture on top of the pastry, leaving a 1/2-inch border around the edges. Fold over the sides. Place the onions on top and drizzle with 1 tablespoon of the oil. Bake until the pastry is light golden brown, 25 to 30 minutes. Remove from the oven and drizzle with the remaining oil. Meanwhile, in a skillet over low heat, toast the pine nuts until fragrant and golden, about 5 minutes. Sprinkle half the nuts over the tart and reserve the remaining half for another use.
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