Fresh slices of vine ripened tomatoes, a basil and ricotta cheese filling and golden puff pastry crust come together to make this delicious flaky tomato tart. It is a perfect summer appetizer, lunch or light dinner when paired with a salad.
Optional for garnish: additional basil or Parmesan cheese
Instructions
Preheat oven to 400°F.
Slice tomatoes into about 1/4″ slices and lay out on paper towels to drain.
Place puff pastry on a sheet of parchment paper. Gently roll out dough slightly with a rolling pin. Fold over the outer 1/2″ or so of dough, then gently prick the middle with a fork. You don’t want to go all the way through the dough if you can avoid it.
Bake for 10-15 minutes or until a light golden brown.
Meanwhile, finely chop basil. Stir in with ricotta and Parmesan cheese. Spread center section of baked puff pastry.
Layer tomato slices over ricotta and sprinkle with salt and pepper.
Bake an additional 10-15 minutes or until the puff pastry is a deep golden color.
Sprinkle with additional basil or Parmesan if you’d like. Slice and serve.