Categories: Finger Foods
Ingredients
- 3 medium tomatoes, thickly sliced (we use heirloom tomatoes, but any kind will do)
- 2 teaspoons salt
- 2 sheets store-bought puff-pastry dough
- 1 cup ricotta cheese
- 1 egg
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- ⅓ cup chopped fresh basil, plus more for finishing
- Salt and freshly ground black pepper
Directions
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Preheat the oven to 425°F.
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Line one baking sheet with parchment paper.
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Prepare the tomatoes: Line another baking sheet with 3 or 4 layers of paper towels.
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Place the tomato slices on the towel-lined sheet.
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Sprinkle evenly with the salt.
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Place a few more layers of paper towels on top of the tomatoes. (This helps absorb some of the moisture so the tart isn’t soggy.)
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Prepare the dough: On a lightly floured surface, place the 2 sheets of puff-pastry dough next to each other.
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Gently press them together.
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Roll out the dough into a single rectangle, about ⅛-inch thick.
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Roll the crust onto your rolling pin.
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Then unfurl it onto the prepared baking sheet.
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Cut a 1-inch-wide strip off each side of the rectangle.
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Lightly brush the edges of the puff-pastry dough with water.
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Place the strips on top (this makes a raised edge to hold in the filling).
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Trim away any excess with a knife.
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Chill the crust while you prepare the filling.
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Make the filling: In a medium bowl, whisk the ricotta with the egg, garlic, oregano, parsley and basil to combine.
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Assemble the tart: Spread the ricotta mixture evenly across the center of the tart crust. Arrange the tomato slices on top, overlapping them slightly to make sure almost all the cheese is covered.
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Season the surface with salt and pepper.
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Bake until the crust is golden brown, 25 to 30 minutes.
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The finished tart can be served warm or at room temperature.