The first week of school is hard, people. It’s emotionally exhausting for children and mothers alike, and it’s definitely a time when you just need a dinner meal that’s easy but also feels sort of special.
Enter the lemon ricotta tart. It takes about two minutes to stir the ricotta mixture, and only messes up one bowl. I was happy to include some tomatoes and basil from my garden on half of the tart, but for picky children (like my middle), this tart definitely passes the beige test.
Next time, I think I will add some pureed cauliflower to the ricotta mixture, and I might also make the puff pastry into little turnovers instead of doing a flat tart, because, for children, the puff of the pastry is the most exciting part of this dish. I’ll keep y’all posted the next time I try this!
I served this with fresh fruit and a kale salad. Preparation and cleanup were a breeze, which left more time for first-week-of-school exhaustion-induced meltdowns, a tantrum over a tomato, and WWIII over the perception that one sister was hoarding the Amazon Alexa in her room. Happy Back to School!
Savory Lemon Ricotta Tart with Tomatoes and Basil
- 2 sheets Puff Pastry, Thawed
- 1-1/2 cup Ricotta
- 1 tsp. Salt
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- 1/4 tsp. Cumin, or more to taste
- 1 small Garlic Clove, minced
- 1-1/2 cup Fresh Mozzarella, diced
- 1/2 cup Fresh Parmesan, shredded or grated
- Tomato Slices and Chopped Basil, for garnish
- Preheat oven to 400 degrees and prepare baking sheet with parchment paper.
- Lay thawed puff pastry on parchment paper-lined baking sheet.
- Mix ricotta, salt, lemon zest, lemon juice, cumin, and minced garlic clove. Divide ricotta mixture and spread half on each sheet of puff pastry.
- Divide fresh mozzarella and parmesan and sprinkle half on each tart.
- Bake for 15 minutes or until pastry puffs up at the edges. If desired, top with tomato slices and garnish with fresh basil.