Tomato Beet Ricotta Tart

• Calories: 91
• Total Fat: 5.64g
• Total Carbs: 6.46g
• Protein: 4.07g

INGREDIENTS

• 1 Store Bought Puff Pastry
• 2 Roma Tomatoes, Sliced
• 1 Cup Stahlbush Island Farms Frozen Sliced Beets
• 1 Cup Whole Milk Ricotta
• 3 Tbsp Chopped Fresh Basil
• ½ Tsp Salt
• ½ Tsp Black Pepper

INSTRUCTIONS

• Preheat Oven to 400 Degrees F.
• Mix ricotta, salt, pepper and 2 Tbsp of fresh chopped basil in a medium bowl and set aside.
• Unfold puff pastry and place on a parchment lined baking sheet and spread ricotta mixture on top, leaving about 1 inch from the edges.
• Alternate placing tomato and beet slices on top of the ricotta, sprinkle with salt and pepper and bake for 28-30 minutes or until crust is puffed and golden.
• Sprinkle with remaining basil.