1 lb. ripe strawberries, stem and leaves removed then sliced vertically
1 sheet frozen puff pastry dough, defrosted as instructed
1 cup whole milk ricotta
2 heaping tablespoons brown sugar
1 cup strawberry jam
Optional: fresh mint leaves
Equipment: 14” retangular tart pan with removable bottom
Pie weights (or marbles, or dried beans)
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.