In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Spring onion, cherry tomato and lemon ricotta tarts with arugula salad
Soy-Free, Vegetarian
2 Servings, 550 Calories/Serving
40 Minutes
Buttery tarts topped with fresh spring onions, cherry tomatoes and a lemon zest ricotta are a slightly decadent, yet healthy treat when served with a side of peppery arugula salad.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 1 cup cherry tomatoes
- small bunch spring onions
- small bunch basil
- 1 lemon
- 1 cup part skim ricotta cheese
- 4 5x5-inch squares puff pastry dough
- ¼ cup pine nuts
- 2 cups arugula
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Prep veggies
Place oven rack in upper third of oven and preheat to 425°F. Meanwhile:
*Rinse cherry tomatoes and slice in half. Toss with a couple pinches of salt.
*Rinse spring onions, trim off green tops and root ends and thinly slice lengthwise.
*Pick leaves off basil. Rinse and mince.
*Zest lemon. Combine lemon zest with ricotta and a large pinch of salt and pepper.
*Rinse cherry tomatoes and slice in half. Toss with a couple pinches of salt.
*Rinse spring onions, trim off green tops and root ends and thinly slice lengthwise.
*Pick leaves off basil. Rinse and mince.
*Zest lemon. Combine lemon zest with ricotta and a large pinch of salt and pepper.
2
Assemble, cook tarts
Place squares of puff pastry on a large baking sheet lined with parchment paper, if you have it. Spoon about 2 tablespoons of seasoned ricotta into each square and spread evenly, leaving only ¼-inch of the edge exposed. Evenly divide cherry tomatoes and spring onions between each square. Scatter pine nuts and half of the basil over each square and top with a drizzle of oil and a sprinkle of salt and pepper. Place baking sheet on the upper third rack of oven and bake — rotating pan once halfway through — until edges of pastry dough puff up and turn golden brown, 20 to 22 minutes.
3
Toss salad, plate
Toss arugula with juice of ½ the lemon, 2 teaspoons olive oil and a pinch of salt. Set aside.
4
Plate, garnish
Remove squares from oven and divide evenly between two plates. Drizzle with oil and garnish with remaining fresh basil. Serve alongside arugula salad.