Ingredients

The following ingredients have 8 Servings
  • 1 sheet puff pastry
  • 2/3 cup ricotta cheese
  • 2 ounces Parmesan (grated, divided use)
  • 2 tablespoons chopped fresh basil
  • 1 ½ - 2 pounds different colored heirloom tomatoes (sliced ¼ inch thick)
  • Small basil leaves for finishing
  • salt and pepper to taste

Instruction

  • Remove the puff pastry from the box and follow the package directions for thawing, generally about 40-45 minutes resting time.
  • Preheat oven to 375° F.
  • Once the puff pastry has thawed, gently unfold the pastry. Use a rolling pin to roll the sheet out to even thickness. Place the puff pastry on a parchment or Silpat lined baking or cookie sheet. Fold over the edges of the puff pastry, about ¼ inch, and then fold them over again, so you have a thicker edge like a pizza.
  • In a bowl, combine the ricotta, 1 ounce of the Parmesan, and chopped basil. Season to taste with salt and pepper.
  • Using a small offset spatula, spread the cheese mixture into the puff pastry shell. Sprinkle the remaining 1 ounce Parmesan over the tart.
  • Bake the tart for 15-20 minutes, or until the pastry is golden brown, and the cheese is toasty.
  • Top the baked tart with the tomato slices placing them down from darkest color to lightest color, sprinkle tomatoes with salt, pepper, and small basil leaves. Serve immediately.