Brunch

ricotta, tomato and arugula tart is for Lunch.

ricotta, tomato and arugula tart takes 10 minutes to prepare.

ricotta, tomato and arugula tart takes 40 minutes to cook.

ricotta, tomato and arugula tart makes 6 servings.

The ingredients for ricotta, tomato and arugula tart are:

1 pkg puff pastry
2 whole eggs, lightly beaten
2c part skim ricotta
1/4 c grated parmesan
1 c finely chopped arugula
6 plum tomatoes, finely sliced
salt and pepper to taste

Here is how you make ricotta, tomato and arugula tart:

Preheat oven to 400 degreesthaw puff pastry according to directions on package and roll out 1/4" thick. Line 9" tart pan with pastry, allowing for 2 inch overhang and set aside.Place sliced tomatoes in collander, sprinkly with salt and allow to drain about 10 minutes. Meanwhile, stir together eggs, ricotta, parmesan and arugula.Pour cheese filling into tart pan. Gently squeeze any excess moisture from tomatoes and spread over top of cheese filling in even layer. Fold excess puff pastry over top of tomatoes. Optional brush exposed pastry with egg yolk.Bake for 35-40 minutes or until pastry is golden and filling set. May be served warm or room temp.Number of Servings: 6Recipe submitted by SparkPeople user WONDERJANE.

The nutritional information for ricotta, tomato and arugula tart is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 394.4

• Total Fat: 24.9 g
• Cholesterol: 98.0 mg
• Sodium: 471.3 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 1.6 g
• Protein: 16.2 g