Susie Cushner
Hands-On Time
10 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Heat oven to 400° F. In a large bowl, combine the ricotta, Parmesan, lemon juice, 1 teaspoon salt, ¼ teaspoon pepper, and thyme and mix well.

Step 2

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.

Step 3

Spread the ricotta mixture on top of the pastry, leaving a ½-inch border. Place the onions on top and drizzle with 1 tablespoon of the oil.

Step 4

Bake until the pastry is light golden brown, 25 to 30 minutes. Remove from oven and drizzle with the remaining tablespoon of oil.

Step 5

Meanwhile, in a skillet over low heat, toast the pine nuts until fragrant and golden, about 5 minutes. Sprinkle over the tart.

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