Ricotta and Mozzarella Cheese Tart

with blistered grape tomatoes and arugula-caramelized onion salad

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian icon
A note about serious food allergies

Your New Year's Resolution swearing away culinary indulgence can begin next week. This week, treat yourself to what your taste buds want. Ricotta and mozzarella fill flaky, delectable puff pastry that's topped with blistered tomatoes. Served with a side salad of arugula and caramelized onions, this tart will have you making a new resolution: never deny yourself flavor again!

In Your Box (serves 2)

  • Info
    2 Puff Pastry Dough Squares
  • 1 Yellow Onion
  • 4 oz. Grape Tomatoes
  • Info
    3 oz. Ricotta
  • Info
    4 oz. Shredded Mozzarella
  • 2 oz. Baby Arugula
  • 1½ oz. Balsamic Vinaigrette
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Keep puff pasty in refrigerator until use for best results. Halve and peel onion. Slice halves into thin strips. Halve grape tomatoes. Stir together ricotta cheese, and mozzarella cheese in a small mixing bowl. Season cheese mixture with a pinch of salt and pepper.

  • Step 2 - Form the Tart

    Form the Tart

    Remove any paper in between sheets of puff pastry. Place one puff pastry square onto prepared baking sheet. Lightly brush dough with a small amount of water. Scoop cheese mixture onto dough center, leaving ¼" border. Gently stretch second puff pastry square ¼" in each direction. Place second puff pastry square over cheese mixture, meeting first dough square. Use a fork to crimp and press dough pieces together.

  • Step 3 - Bake the Tart

    Bake the Tart

    Use a knife to poke one small vent hole in top of tart. Place baking sheet in oven and bake until tart is puffed up and browned, 25-30 minutes. Remove from oven and allow to rest 3-5 minutes. While tart cooks, caramelize onions.

  • Step 4 - Caramelize the Onions

    Caramelize the Onions

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onions to hot pan. Cook, stirring often, until browned and tender, 7-10 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove to a plate and refrigerate until cooled. Reserve pan and wipe clean.

  • Step 5 - Blister Tomatoes and Make Salad

    Blister Tomatoes and Make Salad

    Return pan used to cook onions to high heat. Add 1 tsp. olive oil and tomatoes to hot pan. Cook, stirring occasionally, until tomatoes are blistered, 2-3 minutes. Season with ¼ tsp. salt and remove from burner. Combine arugula, caramelized onions, and balsamic vinaigrette in a medium mixing bowl. Halve cheese tart and place half on a plate. Spoon tomatoes over tart and on salad, if desired. Place salad next to or on top of tart.