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
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. On a lightly floured work surface, roll out the pastry to a 10- by 15-inch rectangle and transfer it to the baking sheet.
  3. 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.
  4. 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.
  5. 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!



Leave a Reply