Michael PaulThis recipe serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
1 1/2 cups ricotta cheese
1/3 cup freshly grated Parmesan
3 tablespoons lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh thyme leaves
1 sheet puff pastry
1 small onion, very thinly sliced
2 tablespoons olive oil
2 tablespoons pine nuts
- 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 the nuts over the tart.
When serving wine, whites should be slightly warmer than refrigerator temperature (about 45 degrees Fahrenheit).
Written by Kay Chun for Real Simple.
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