• 4servings
  • 369calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups ricotta cheese

  2. 1/3 cup freshly grated Parmesan

  3. 3 tablespoons lemon juice

  4. 1 teaspoon kosher salt

  5. 1/4 teaspoon freshly ground pepper

  6. 2 tablespoons fresh thyme leaves

  7. 1 sheet puff pastry

  8. 1 small onion, very thinly sliced

  9. 2 tablespoons olive oil

  10. 1/4 cup pine nuts

Instructions Jump to Ingredients ↑

  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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