August 8, 2017
Hi everyone! The news we’ve all been waiting to hear – tomatoes are here!!!!
Tomatoes are the most popular vegetable crop in the US. We all know why. But, they are also perishable, so it’s a great idea to use them up by cooking them. This recipe is for a delicious tomato tart. You’re going to love it!
- all-purpose flour
- 1 sheet frozen puff pastry
- 2TBS olive oil
- 1 cup whole-milk ricotta
- 4 oz. soft goat cheese
- 2 large eggs
- ⅓ cup chopped fresh basil
- ¾ tsp. Kosher salt
- ¼ tsp. Freshly ground black pepper
- ¾ lb. assorted tomatoes, sliced
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the pastry to a 10- by 15-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 (not including the border!) all over (this will allow border to rise higher than the center that’s been pricked). Brush the center with 1 tablespoon of oil.
- In a large bowl, stir together the ricotta, goat cheese, eggs, basil, 1/2 teaspoon salt, and pepper. Spread this mixture over the center of the puff pastry sheet. Top with the tomatoes, overlapping slightly. Sprinkle the tomatoes with remaining 1/4 teaspoon of salt and the remaining 1 tablespoon of oil.
- Bake 30 minutes, or until the pastry is golden brown and the filling is set.
This is delicious with a green salad, grilled chorizo (or any sausage) and some fresh fruit for dessert.
HELPFUL HINT: Garnish the tart with fresh basil. The vegetable world’s two greatest partners are tomato and basil.
I hope you enjoy the winner of the vegetable popularity contest!
Have a delicious week!