Tomato Tart Recipe

article image
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
PRINT RECIPE
Online Store Logo
Need Help? Call 1-800-234-3368
Mother Earth News Gardening
Mother Earth News Gardening
Free expert advice on all aspects of growing.