Tomato Puff Pastry Tart
Crispy, buttery puff pasty topped with a lemony, creamy ricotta and ripe, juicy tomatoes for a summer tart that’s easy to make, pretty to look at and very tasty to eat! Add any other summer veggie bounty you have on hand can work as a topping too!
- 1 sheet frozen puff pastry thawed, 14-ounce package
- 1 eggq beaten
- 1 tablespoon water
- 15 oz ricotta
- 1 lemon juice and zest
- 1 pound tomatoes
sliced or cut in half (or less if using lots of other veggies)
- 1/2 cup fresh herbs basil and/or parsley
- 1 tablespoon good quality extra virgin olive oil
- other summer veggie bounty optional
- kosher salt to taste
- black pepper to taste
The night before, place puff pastry into fridge to thaw out.
Preheat oven to 425 F degrees.
Unfold puff pastry and roll out onto a baking sheet. Using a straight edge, score the pastry approximately 1/2-inch to 1-inch from the edge, being careful to not cut all the way through.
To make the egg wash: combine the egg with 1 tablespoon of water. Lightly brush the crust with this egg wash. Using a fork, poke muddle of pasty all over.
Bake for 20 minutes, until golden brown and let cool.
Combine ricotta with lemon juice and zest and spread onto middle of cooled puff pastry.
Cut tomatoes (about ¼ inch thick or in half if they are cherry tomatoes) and prep any other veggies you may be using (see above for ideas).
Place tomatoes and all other veggies on top of spread ricotta. Sprinkle with salt and pepper and bake another 15 minutes.