Cherry Tomato & Ricotta Tart

Summer is really the only time I can eat and enjoy cherry tomatoes (or any tomato for that matter).

I grow Sun Gold, Sweet 100, and a Purple variety for some color in my garden.
I could eat them off the vine, if the squirrels don't get to them first, they are so sweet.

I love to roast them to jammy perfection and serve on pasta or crostini or here in this tart!

I made this last week before I left for the beach, and it's always a stunner.

This is also a great way to use up the leftover ricotta in your fridge.

Cherry Tomato Tart:

1 sheet of frozen puff pastry, defrosted
basket of cherry tomatoes, halved (yellow & red)
8 oz. of fresh ricotta cheese
1/4 cup of grated Parmigiano Reggiano
1 egg
kosher salt & pepper
1 cup of mixed chopped herbs (basil, mint, parsley)
1 egg

Roll out the puff pastry and fit into a half sheet pan or tart pan.
Refrigerate until ready to use.

Mix the ricotta w/ the Parmesan, egg and herbs. Season w/ salt & pepper.

Spread mixture on the puff pastry and scatter w/ the cherry tomatoes.
Drizzle a small amount of olive oil over the tomatoes and season w/ kosher salt.

Bake in a preheated 400F oven for 25-35 minutes until ricotta is getting golden and the tomatoes are blistering.

Let cool and garnish with basil leaves.

Serve with a nice green salad and enjoy.