Watercress Herb Ricotta Tomato Tart

Recipe by Meghan Bassett, Cake-n-Knife

INGREDIENTS
  • 1 sheet puff pastry
  • 3 tomatoes, sliced
Whipped Herb Ricotta
  • 1 1/4 cups whole milk ricotta
  • 2 1/2 tsp olive oil
  • 1/4 cup basil leaves, chopped
  • 1/4 cup oregano leaves, chopped
  • Salt and pepper
Watercress Pesto
  • 1 bunch watercress leaves, tough stems removed (about 5 cups)
  • 2 1/2 tbsp pine nuts
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 2 garlic cloves, chopped
  • 1/4 tsp red pepper flakes
  • 3 1/2 tbsp extra virgin olive oil
DIRECTIONS
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silpat.
  2. On a floured surface, roll out puff pastry to a 10×16″ rectangle. Place on baking sheet and prick all over with a fork, leaving a 1/2″ border around the edges. Bake for 12 minutes until light golden brown.
  3. In a small bowl, stir together ricotta, olive oil, basil and oregano until combined. Season with salt and pepper to taste.
  4. Add watercress, pine nuts, lemon zest, lemon juice, garlic, and red pepper flakes to a food processor. Pulse until mostly combined. Turn food processor on low and drizzle in olive oil. Pulse until well-combined.
  5. Spread an even layer of the pesto (using approximately 2/3 of the mixture) on the puff pastry, leaving the border bare. Spread a layer of the whipped herbed ricotta on top of the pesto. Add sliced tomato in rows on top of the ricotta.
  6. Bake for 15 minutes.
  7. Remove from oven and drizzle with additional pesto as desired. Serve warm.
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