Tomato & Ricotta Tart
I usually make a French style tomato tart at the end of summer, when I have a ton of tomatoes and I need to use them up. I make the tart with mustard and herbs and some cheese and it's just wonderful.
Recently, while blog trolling (is that a word?), I noticed a good looking tomato tart on Elra's blog, made with puff pastry and cherry tomatoes.
I wouldn't have to wait until July to make this one.
Ahhh, frozen puff pastry, the greatest invention, only second to pre-washed bagged lettuce.
I had some Roma tomatoes on the counter, so used them instead, and the results were terrific. Thanks Elra for posting such a great recipe.
Elra's Tomato Tart w/ Ricotta Cheese:
1 sheet of defrosted frozen puff pastry
1 cup of ricotta cheese
1/4 cup of parmesan cheese
handful of chopped fresh parsley
salt and pepper
5 Roma tomatoes (Elra used cherry tomatoes)
Basil pesto (I used premade in a container from my Italian market)
Roll out your puff pastry and fit a tart pan with a removable bottom. Trim the edges.
Mix your ricotta mixture and spread it on the bottom of the puff pastry.
Slice tomatoes and fan them to snugly fit on top of the ricotta.
Sprinkle tomatoes with kosher salt and pepper. Dab top all over with basil pesto.
Bake on a cookie sheet at 400 degrees for about 35 minutes.