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Ricotta Tomato Tart

Ricotta Tomato Tart

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Ingredients

  • 1 package pre-made puff pastry thawed if frozen
  • 3 - 4 heirloom tomatoes of different varieties & size
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup about 3 oz grated pecorino romano cheese (or parmesean)
  • 1 clove garlic grated
  • 1/2 tsp salt + more to salt tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 egg
  • Salt & pepper to taste
  • Fresh Rosemary & Parsley for garnish

Instructions

  • Preheat oven to 400F/205C
  • Lightly grease tart pan with cooking spray
  • Place puff pastry in tart pan. Gently arrange the pastry around the sides
  • Place in refrigerator to chill while you prepare filling
  • Slice tomatoes for tart. Lay slices on paper towels & sprinkle with kosher salt. (This helps draw off some of the excess liquid)
  • Combine ricotta, pecorino, garlic, salt, oregano, basil & egg in mixing bowl. Whisk together until smooth
  • Flip tomatoes over & season with salt & pepper to taste
  • Remove chilled tart shell from refrigerator
  • Gently spoon ricotta mixture into shell & spread evenly
  • Arrange tomato slices atop ricotta in an "artful" manner (You probably won't use all the tomatoes. Use the leftover for a nice salad to accompany tart)
  • Place in the middle of the preheated oven and bake for 35 - 40 minutes, until edges are browned & there is no pooled liquid atop the tart
  • Remove from oven and top with parsley & rosemary garnish
  • Let rest for 15 minutes before cutting so cheese can "set"

Notes

I made this tart using a 14" x 4 1/2" rectangular pan, and all the ingredients are portioned for that. The ingredients will also fit in a 9" tart pan as well. If you have a larger pan, you may need to increase the ingredients to match.