Ricotta Herb Tarts

By lschull

Ingredients

• ½ of a 17 ¼ oz. pkg. (1 sheet) frozen puff pastry
• 1 slightly beaten egg white
• 1 tsp. water
• 1 cup ricotta cheese
• 2 tbsp. grated parmesan cheese
• 1 egg yolk
• 1 tbsp. light cream or milk
• 1 tbsp. chopped fresh parsley
• 2 tbsp. snipped fresh chives
• ¼ tsp. coarsely ground black pepper

Details

Servings 22

Preparation

Step 1

Let folded pastry stand at room temperature for 20 minutes to thaw. On a lightly floured surface, unfold the pastry; roll to a 15 x 10 inch rectangle. With a fluted pastry cutter, cut rectangle in half lengthwise. Cut off two ¾ inch strips lengthwise, then two ¾ inch strips crosswise from each rectangle. Set strips aside. Place both large pastry rectangles on an ungreased baking sheet. Brush with the combined egg white and water. Place the reserved pastry strips atop rectangles forming a border or edge; trim to fit. Brush tops of strips with egg white mixture. Prick bottom of pastry with a fork. Bake in a 375 degree oven for 10 minutes.

Meanwhile, for filling, in a small mixer bowl combine the ricotta cheese, parmesan cheese, egg yolk, light cream, parsley, chives and pepper. Blend until smooth.

Remove pastry from oven. Spoon half the filling over each crust. Spread filling to edges or borders. Return to oven and bake about 15 minutes more or until edges are golden. Do not overcook. Cut tarts crosswise to serve.