cauliflower and ricotta tarts - Donna Hay


This week at I Heart Cooking Club, we are making tarts, and I knew immediately, I would make a savory one.  Donna has the easiest tarts to make.  A while back, I made an apple one and it was delicious and a cinch to make.  So was this.  This was supposed to be an asparagus and ricotta tart but I used cauliflower for the vegetable. 

I gobbled down (I hope not really) two of these tarts, enjoying every bite.  The cheese was creamy and the cauliflower crunchy - marvelous combination.  I want to try this with the asparagus and also with spinach and broccoli and so many other vegetables. It is a quick and easy lunch and two filled me up.

I love Donna Hay.

 cauliflower and ricotta tarts - Donna Hay (adapted)


Ingredients:

1 sheet sheet puff pastry, thawed
¾ cup fresh ricotta
1 teaspoon basil
 cracked black pepper to taste
2 cups cauliflower florets, chunked
olive oil, for brushing 

Method:

Preheat the oven to 400ºF. Cut out four   rectangles from defrosted pastry sheet and place on a baking tray lined with non-stick baking paper. 

Score a  border on each rectangle. Place the ricotta, parmesan, basil and pepper in a bowl and stir to combine. 

Spoon the ricotta mixture onto the pastry and top with the cauliflower.

Brush the pastry borders with the oil. Bake for 12–15 minutes or until the pastry is puffed and golden. 
IHCC Donna Hay Badge resized   Linked to Full Plate Thursdays, Frugal Food Thursdays, Foodie Fridays

Comments

  1. ElisabethNovember 14, 2013 at 9:57 AM

    I love the simplicity of the puff pastry sheets, and certainly a savory and yummy tart. Love the combination of the ricotta and cauliflower. Donna Hay recipes are such inspirations...thanks for sharing, Chaya!

    ReplyDelete
  2. Chef MireilleNovember 14, 2013 at 7:31 PM

    this is the easiest one ever...a great option when you dont have a lot of time

    ReplyDelete
  3. ZosiaNovember 15, 2013 at 7:28 AM

    Sometimes simple is best, especially when you have such nice ingredients. This looks very versatile, open to changes in both the cheese and vegetable topping.

    ReplyDelete
  4. kitchen flavoursNovember 15, 2013 at 10:37 AM

    A lovely tart, Chaya! I love cauliflower and once made it in a quiche, so I know that I'll like this as well! Delicious!

    ReplyDelete
  5. TeaLadyNovember 16, 2013 at 5:37 PM

    These look fresh and delicious. Cauliflower is one of my fave veggies. Would be good in a tart.

    ReplyDelete
  6. Couscous & ConsciousnessNovember 17, 2013 at 1:20 AM

    Delicious looking tarts, Chaya - I love anything with cauliflower in it, but with asparagus at the height of its season here right now, I think I will give that I try.

    ReplyDelete
  7. Little Joy FactoryNovember 17, 2013 at 7:30 AM

    Cauliflower and Ricotta, sounds nice! I probably won't stop at 2 especially if the tart is bite size:)

    ReplyDelete
  8. Susan LindquistNovember 17, 2013 at 8:44 AM

    I agree with you! Donna Hay's use of puff pastry and simple fresh ingredients make for easy little tarts! Another idea for you ...? Try caramelized onions and black olives with fresh thyme and black pepper on top of that ricotta and Parmesan cheese blend! Delish!

    ReplyDelete
  9. Diane BalchNovember 17, 2013 at 12:57 PM

    How did you know I have been looking for things to do with puffed pastry. Thanks for sharing this with us on foodie friday.

    ReplyDelete
  10. Miz HelenNovember 17, 2013 at 6:23 PM

    Your Cauliflower and Ricotta Tart looks delicious. Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

    ReplyDelete
  11. Deb in HawaiiNovember 18, 2013 at 12:50 AM

    Fabulous! I think cauliflower is a wonderful adaptation and would pair really well with the ricotta.
    I would happily consume as many of these as possible. ;-)

    ReplyDelete
  12. WinnieNovember 18, 2013 at 5:09 AM

    This is a great tart!!
    I love cauliflower and cheese together, and I'd loooooooooooooove a slice right now :)

    ReplyDelete

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