Tomato Tart
Happy Summer. You’re going to see about 1 million tomato recipes from me, and I’m not sorry. I have about 20 tomato plants that take over my backyard during gardening season and I wouldn’t have it any other way. Tomatoes are the one things that I will always buy at the store, so having unlimited access is a dream for me. This is truly a tomato fan account. There’s nothing better, and more simple, than a tomato tart. It’s basically an elevated caprese or bruschetta situation. It’s perfect to serve for brunch or an appetizer or just to make for your family with all of your excess tomatoes. I hope you love her!
Tomato Tart
Use up all of your excess Summer tomatoes on this simple, fresh tomato tart.
Ingredients
- 1 puff pastry
- 5 tomatoes sliced
- 1 cup ricotta cheese
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 2 cloves garlic minced
- 1 t pepper
- ½ t salt
Instructions
- Preheat your oven to 400° F.
- Line a baking sheet with parchment paper. The size doesn't matter, just whatever size your puff pastry is!
- Roll out your puff pastry to your desired size. I just try to roll it out to about the size of whatever sheet I'm using. Layout the puff pastry on the baking sheet.
- Lay your sliced tomatoes on a paper towel and season with salt and pepper. Let them sit for 5-10 minutes, flip them, and do the same thing. This is to drain the tomatoes so that they don't make the puff pastry soggy.
- In a bowl, combine the ricotta, basil, parsley, garlic, pepper, and salt.
- Spread the ricotta mixture over the puff pastry.
- Lay your tomatoes on top. Top with additional basil, salt, and pepper if you'd like.
- Bake for 10-15 minutes, or until the puff pastry edges are golden. This will be different for every oven so make sure to keep checking.
