Tuesday, August 1, 2017

Blackberry Tart with Ricotta and Basil

My mom has an abundant blackberry crop every year. So each year I find myself looking for new recipes other than the traditional "cobbler".....I ran across a variation of this recipe in a magazine early in the summer and knew I wanted to try to re create it. Not only is it delicious - it's a beautiful.

Press puff pastry into desired pan.

Add freshly smashed blackberries.
Make sure that it's not too "runny" I made that mistake before and it turned out a little soggy.

Cover blackberry spread with Parmesan cheese, ricotta cheese, whole blackberries and salt and pepper. Then top with shredded mozzarella or swiss (I used swiss)

Bake at 375° for about 15 minutes until your pastry is golden and the cheese has melted.

With just a few minutes left top with fresh basil and pop it back in the oven.


Slice and enjoy....

Look at all of those beautiful colors.

I poured a glass of wine and headed to my front porch....

With unseasonably cool temps and these views - it was the perfect evening and post dinner "desert" - except for my farmer who opted for an ice cream sandwich... (insert rolling eyes emoji)

From my front porch.

Blackberry Tart with Ricotta and Basil


  • one puff pastry sheet                                
  • 1/2 cup fresh blackberries, smashed       
  • 1 cup Parmesan, shredded 
  • 1/2 cup swiss or mozzeralla cheese  
  • 1/4 cup of ricotta cheese
  • 1/2 cup of whole blackberries        
  • Salt and Pepper to taste   
  • Chopped fresh basil      


  1. Preheat your oven to 375 degrees F.
  2. Use a fork to mash a half cup of blackberries in a bowl. It doesn't have to be perfect.
  3. Top the smashed berries with 1 cup Parmesan and 1 cup swiss or mozzarella.
  4. Use a spoon to dollop the ricotta over the pizza. It doesn't have to be perfect.
  5. Top with whole fresh blackberries.
  6. Sprinkle with salt, and add pepper to taste.
  7. Bake for 15 minutes adding chopped basil for the last 5 minutes.

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