Savory Blackberry Tart

Welcome May! I have been waiting so long for you to arrive. I hope you will bring long sunny days with warm breezes, trips to the beach with sunset picnics and nights around the fire with s'mores and sangria. Please don't let me down. I can think of no better way to celebrate your arrival than with a menu highlighting your finest fruits and vegis.

First course will be this tart. Hopefully you already have blackberries peeking out along the edges of your yard, if not the farmer's market will have plenty in the coming weeks. Take advantage and stock up! While most recipes that call for blackberries are sweet, this savory tart will be a welcome change.

Savory Blackberry Tart
makes 8 tarts

2 puff pastry sheets, thawed
1 c part-skim ricotta cheese
1/2 c grated asiago cheese
1 T chopped fresh rosemary leaves
zest of one lemon
juice of 1/2 lemon
1/2 t salt
1/4 t pepper
olive oil
1/2 pint blackberries

Preheat oven to 400F. Place thawed pastry sheets on a flat surface. With a 5" ring (or glass, etc) press into sheets and cut out pastry circles (each sheet should yield 4 circles). Gently press circles into muffin tins.

In a medium bowl, combine ricotta, asiago, rosemary, lemon zest, lemon juice, salt and pepper. Mix well. Spoon ricotta mixture into pastry cups. Place in preheated oven and bake 8 minutes. Remove and drizzle with olive oil, sprinkle with salt and pepper and press one blackberry into the center of each cup. Bake an additional 8-10 minutes until golden brown. Allow to cool 2-3 minutes. Transfer to serving plates and garnish with blackberries.