Photo courtesy www.RareSeeds.com
This tomato tart is quick, easy and vegetarian! A triple win!
Ingredients
- All-purpose flour, for rolling the pastry
- 1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
- 2 tablespoons olive oil
- 1 cup whole-milk ricotta, drained
- 4 ounces soft goat cheese, crumbled
- 2 large eggs
- 1/3 cup chopped fresh basil
- 3/4 teaspoon coarse (kosher) salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 pound tomatoes, cored, halved, and cut into 1/2-inch-thick slices
Directions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll the pastry out to a 10x15-inch rectangle and transfer it to the baking sheet.
- With a paring knife, score a border 1 inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough inside the border all over (this is so the border will rise higher than the center that’s been pricked). Brush the center with 1 tablespoon of the oil.
- In a large bowl, stir together the ricotta, goat cheese, eggs, basil, 1/2 teaspoon of the salt, and the pepper.
- Spread the mixture over the center of the puff pastry sheet. Top with the tomatoes, overlapping slightly. Sprinkle the tomatoes with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon oil.
- Bake for 30 minutes, or until the pastry is golden brown and the filling is set.
- For more from this book, see:
- Golden Squash, Pepper, and Tomato Gratin Recipe
- Parmesan-Packed Eggplant Meatballs Recipe
