Israeli Winter Strawberry Ricotta Tart

• 1 frozen puff pastry, defrosted and unrolled
• 2 pounds strawberries, stemmed and quartered
• 1/3 cup 1/4 cup sugar
• 1 tablespoon orange zest
• 1 tablespoon balsamic vinegar
• 12 ounces ricotta
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla

1. Preheat the oven to 400F. Roll out the puff pastry into a tart or pie pan. Prick all over with a fork and transfer to the oven (weigh down with another pie pan, beans, or pastry weight if you wish, or keep an eye on it). Remove after about 15 minutes, or when the crust is nicely browned and cooked through. Allow to cool.
2. Meanwhile, put the strawberries in a large bowl and add 1/3 cup sugar, 1/2 tablespoon of the orange zest, and the balsamic vinegar. Gently mix to combine and set aside to macerate for 30 minutes (up to 45 minutes).
3. In a separate bowl combine the ricotta, 1/4 cup sugar, 1/2 tablespoon orange zest, lemon juice, and vanilla. Mix thoroughly and refrigerate until needed.
4. Drain the macerated strawberries (boil the liquid to make a syrup to brush on top, if desired). Fill the tart crust with the ricotta mixture. Arrange the strawberries in concentric circles on top. Serve immediately. Cover the remaining tart with tin foil and refrigerate (it's excellent cold).

pastry, strawberries, sugar, orange zest, balsamic vinegar, ricotta, lemon juice, vanilla

Taken from food52.com/recipes/9968-israeli-winter-strawberry-ricotta-tart (may not work)