Ricotta Cheese and Spinach Tart

After making the goat cheese tart, I still had a left-over puff pastry, lots of left over ricotta cheese, and a few roma tomatoes. Luckily, there was some frozen spinach in my freezer, allowing me to fulfill my original plans of making a yummy ricotta cheese and spinach tart. MmMmMm.

It was actually a lot easier than the previous recipe and almost just as good. I say almost because I really loooooove goat cheese. However, Glenn liked the ricotta spinach mix better. I suppose it really just boils down to personal choice.

Anyways, preheat the oven to about 400 degrees.
Heat up the frozen spinach in the microwave. Slice the tomatoes. When the spinach is done, drain the excess water. If you don't do this, the pastry will become soggy and gross. Who wants a gross soggy puff pastry?! Not I!

Mix the spinach with about 3/4 cup of ricotta cheese. Add garlic powder, salt, and pepper.

Cut the puff pastry sheet in half and score the edges. Spread the spinach/cheese mixture evenly onto the pastry sheets. Add the sliced tomatoes.
EDIT: Drizzle Olive Oil over the pastries (this was suggested to me by Brian. Thanks Brian!)

Bake for 15 minutes.

So easy, it's ridiculous.