My grandma has this story about two-year-old me that she absolutely loves to tell. Apparently one summer day I managed to escape our tiny apartment and take a self-guided tour of the neighborhood.
Naturally this sent her into panic search mode, and eventually she found me on the neighbor’s curb — naked (I was supposedly always naked as a toddler, not sure why) and chomping into a whole tomato as if it were an apple.
Some things have changed over the years — I wear clothes in public now, for example — but my love for summer tomatoes remains the same. This tart is an awesome and versatile way to use whatever season veggies you can get your hands on — try it with shaved carrots, too!
The ricotta mixture. In my world there’s no such thing as too much garlic or herbs, so this has approximately 3x more than I included in the recipe.
Spread over puff pastry dough:\
I charred the edges of the crust a bit by setting my oven to broil for the last minute. I’d like to think that it gave the tart a nice “rustic” finish, but that was probably dumb. Don’t do that unless you’re into charred bits.
- 1 package puff pastry, thawed
- 3 heirloom tomatoes (I used yellow, green and red)
- 12 oz ricotta cheese
- 2 tablespoons fresh thyme
- 1/2 teaspoon crushed red pepper
- Salt, pepper, garlic powder to taste
- Olive oil
- Preheat oven to 400 degrees. Line baking sheet with wax paper.
- In a small bowl, combine ricotta, crushed red pepper and fresh thyme, along with salt, pepper and garlic powder to taste. Mix in olive oil until mixture reaches desired consistency.
- Place puff pastry on baking sheet. If your package comes with two sheets of dough, overlap the sheets slightly in the center and use a little water to combine.
- Spread ricotta mixture on puff pastry, leaving edges bare for crust.
- Cut tomatoes into medium-thick slices and arrange over ricotta on dough.
- Cook in oven according to pastry instructions, at least 15 minutes and until tomatoes are roasted and crust develops a golden brown color.
- Drizzle with olive oil and garnish with ribboned basil.
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