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.