Ottava Hardware

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Instructions ⬇️

If you have nuts + honey + cracked pepper, get a wheel of Brie, warm the whole thing in a 350° oven (w/out its plastic wrap), top with all & slather onto crackers or toast. This divine treat pulls from , feels luxurious & looks gorgeous.

Pan Con Tomate served with melon, Serrano ham, manchego & nuts 🖤

📸: The Lemon Apron⚡️

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Tomato & Zucchini Lemon Ricotta Tarts 🖤

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Recipe ⬇️
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1 1/2 cups ricotta
1/2 cup grated parmesan
1/4 tsp salt
1/4 tsp pepper
zest of one lemon
1/4 tsp red chili flakes
1 tsp Fresh thyme
1 package of puff pastry (2 sheets) thawed
1 small heirloom tomato , thinly sliced
1 small zucchini , thinly sliced
olive oil
Flaky salt (ie: Maldon)
Preheat to 400F. Line 2 baking sheets with parchment.
Combine ricotta, salt, pepper, parmesan, thyme, chili and zest in a medium bowl.
Unroll puff pastry sheets. Use a 3-in. round cookie cutter to cut out circles. Place 1 in. apart on prepared parchment-lined baking sheets.
Scoop about 1 tbsp of ricotta mixture onto each fattening with the back of a spoon, leaving a 1/4-in. border around the edges.
Top 1/2 with 1 or 2 tomato slices and the other 1/2 with 3 overlapping zucchini slices. Brush oil over tomatoes and zucchini.
Bake until vegetables are soft and pastry is golden, 25 to 30 min. Sprinkle with flaky salt before serving.
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