Because tomato season is so short, I’m trying to make as many tomato recipes as possible before they’re gone and we’re stuck with tasteless imports again. I visited the farmer’s market today and picked up a variety of different tomatoes from plum to miniature heirlooms. The plum tomatoes didn’t really look that great so I was pleasantly surprised when I tasted one and discovered that they were sweet and flavourful.
For this recipe, it’s important to use plum tomatoes because they have less liquid inside and won’t make the dough soggy. It’s also imperative that you slice them very thinly or they won’t cook properly. A mandoline is the best tool but a very sharp knife will also work. You could serve small squares of this as an appetizer or serve larger portions with a salad for a main dish.
Tomato Tart with Herbed Ricotta
Makes approximately 8 appetizer sized servings
- 1/2 package of puffed pastry, thawed
- 1-1/2 cups thinly sliced plum tomatoes – approximately 6 plum tomatoes, sliced 1/8″ thick
- 1 cup ricotta cheese
- 1/4 teaspoon salt
- 2 teaspoons finely chopped fresh oregano + extra for garnish
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh Italian parsley
- 1 clove garlic, finely minced
- 2 Tablespoons freshly grated parmesan cheese
- Sea salt
- Preheat oven to 425 degrees Fahrenheit.
- In a medium sized bowl, mix together ricotta, garlic, 2 teaspoons oregano, thyme, parsley, 1/4 teaspoon salt and parmesan cheese. Stir to combine thoroughly. Set aside.
- Roll puff pastry out to a rectangle about 9″ X 12″.
- Spread ricotta evenly over dough. Top ricotta with tomato slices (some tomatoes may be overlapping or doubled).
- Sprinkle tomatoes with sea salt and fresh oregano.
- Bake tart for 20 to 25 minutes or until pastry is golden brown along the edges and on the bottom. Cut into squares to serve. Tip: a round pizza cutter is a good way to cut the tart cleanly but a sharp knife will work as well.
Bon Appetit and Enjoy!