Tomato Tart Recipe

 

 
      
Tomato Tart Recipe
A great way to serve all those heirloom tomatoes !
          1 sheet puff pastry, thawed but still cold

2 tbsp olive oil

1 cup ricotta cheese

4 oz crumbled goat cheese

2 large eggs

1/3 cup chopped fresh basil

¼ tsp fresh ground black pepper

¾ tsp coarse salt

¾ lb tomatoes, cored halved and sliced about ¼ - ½ “

 

* Heat oven 425 degrees.

* Line large baking sheet with parchment paper.

* On lightly floured surface roll pastry to 10’ x 15” and transfer to baking sheet. Score border 1’ from edge all around rectangle, not cutting through the dough all the way. Prick dough inside the border all over with a fork, this allows the border to rise higher than the inner part. Brush inner part all over with 1 tbsp of the oil.

* Mix 2 cheese, eggs, basil, ½ tsp salt and the pepper.

* Spread this mixture all over pastry surface inside the border.

* Top with tomatoes.

* Sprinkle tomatoes with remaining 1 tbsp oil and ¼ tsp salt.

* Bake 30 mins or until pastry is golden brown and filling is set.

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