Tomato Tart

Tomatoes - the best thing summer has to offer. This tomato tart is simple, bright, and light making it perfect for dinner with a salad or to share at a party. Peep the end of this recipe for a way to make individual tarts - ideal for hosting!

YIELDS: 8 servings TIME: 1 HOUR

INGREDIENTS:

• 1 sheet of puff pastry (thawed)

• 2 medium tomatoes sliced in 1/2 inch thick slices & patted dry. (use a variety in color for the most beautiful result)

• 1/2 cup cherry tomatoes halved

• 1 cup of whole milk ricotta

• 5 fresh basil leaves shredded or chopped (reserve half for garnish)

• Juice of 1/2 lemon

• 1 tsp olive oil

• 1 tbsp garlic powder

• 1 tsp salt

• 1 tsp pepper

• 1 tbsp Italian seasoning

• 2 tbsp basil pesto (Rana was used for this recipe)

• 1 egg for egg wash

INSTRUCTIONS:

1. Pre-heat oven to 375 degrees F.

2. On a parchment-lined baking sheet, gently lay flat the thaw pastry. With a knife, gently score a 1/2 inch boarder around the edge of the sheet.

3. Egg wash the outside boarder of the puff pastry.

4. Place in oven for 10 minutes.

5. To a bowl, mix ricotta, garlic powder, basil, lemon juice, olive oil, salt, pepper, and Italian seasoning until fully incorporated.

6. Once puff pastry has baked for 10 minutes, remove from oven.

7. Carefully spoon and spread the ricotta mixture on the inner center of the puff pastry. Be careful to not press on the outside boarder and deflate the pastry.

8. Arrange the sliced tomatoes and cherry tomatoes on top of the ricotta.

9. Sprinkle with an additional pinch of salt on the tomatoes.

10. Return to oven for 20 - 25 minutes until outside boarder of pastry is a golden brown.

11. Remove from oven and garnish with dollops of basil pesto and fresh basil.

12. Let cool for 8-10 minutes and slice.

The same recipe with a different execution!

LK'S TINY TOMATO TARTS

YIELDS: 16 servings TIME: 1 hour

INGREDIENTS:

• 1 sheet of puff pastry (thawed)

• 2 medium tomatoes sliced in 1/2 inch thick slices & patted dry (Use a variety in color for the most beautiful result)

• 1/2 cup cherry tomatoes halved

• 1 cup of whole milk ricotta

• 5 fresh basil leaves shredded or chopped (reserve half for garnish)

• Juice of 1/2 lemon

• 1 tsp olive oil

• 1 tbsp garlic powder

• 1 tsp salt

• 1 tsp pepper

• 1 tbsp Italian seasoning

• 2 tbsp basil pesto (Rana was used for this recipe)

• 1 egg for egg wash

INSTRUCTIONS:

1. Pre-heat oven to 375 degrees F.

2. On a flour-dusted cutting board or flat surface, lay flat the thawed pastry. Using the lid of a mason jar or large glass, cut circles out and gently lay on a parchment-lined baking sheet.

3. With a knife, gently score a small boarder around the edge of the sheet in a circle.

4. Egg wash the outside boarder of the puff pastry.

5. Place in oven for 10 minutes.

6. To a bowl, mix ricotta, garlic powder, basil, lemon juice, olive oil, salt, pepper, and Italian seasoning until fully incorporated.

7. Once puff pastry has baked for 10 minutes, remove from oven.

8. If the pastry has puffed fully, use the back of spoon to gently press down in the center and leave the boarder untouched.

9. Carefully spoon and spread the ricotta mixture on the inner center of the puff pastry. Be careful to not press on the outside boarder and deflate the pastry.

10. Arrange the sliced tomatoes and cherry tomatoes on top of the ricotta.

11. Sprinkle with an additional pinch of salt on the tomatoes.

12. Return to oven for 20 - 25 minutes until outside boarder of pastry is a golden brown.

13. Remove from oven and garnish with dollops of basil pesto and fresh basil.

14. Let cool for 8-10 minutes and slice.