Strudel tart with tomatoes and ricotta

Strudel tart with tomatoes and ricotta

Total: 50 Min. | Active: 25 Min.
vegetarian
Nutritional value / people: 318 kcal
, Fat: 20 g
, Carbohydrate: 25 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

1 parcel strudel pastry (approx. 120 g)
3 tbsp olive oil

Topping

150 g ricotta
1 garlic clove, squeezed
½ bunch basil, finely chopped
1 organic lemon, grated zest and 3 tbsp of juice
½ tsp salt
a little pepper
2 tbsp almond slivers
500 g tomatoes *-*

To bake

100 g cherry tomatoes, cut in half
1 tbsp olive oil
¼ tsp sea salt
a little pepper
½ bunch basil, leaves torn off
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How it's done

Dough

Unfold the pastry sheets, brush with oil, stack the sheets on a baking tray lined with baking paper. Fold in the edge approx. 3 cm.

Topping

Combine the ricotta with all the other ingredients up to and including the pepper, spread on top of the dough, sprinkle with the almond slivers, top with the tomatoes.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Mix the tomatoes and oil, spread on top of the tart, season, garnish with the basil leaves.

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