Heirloom Tomato Tart

[nverland]

Heirloom Tomato Tart
Yield: 4 servings Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

Ingredients:

1 slice puff pastry
1 cup ricotta cheese
1/4 cup minced fresh basil
1 lemon, zested
Black pepper, to taste
Heirloom tomatoes, thinly sliced
Fresh basil leaves
Extra virgin olive oil
Kosher salt

Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Unwrap your thawed puff pastry and lightly roll out to a 9x13 rectangle and add to the prepared baking sheet. Using a fork poke holes all around the puff pastry leaving a 1/2-inch piece of puff pastry around the edges not poked. (Note: adding flour down before you roll will help with sticking.)

Bake for about 15 minutes or until golden brown. If any large air bubble popped up while baking break them down. Let the pastry cool.

In a small bowl mix together ricotta cheese, minced basil, lemon zest and desired amount of black pepper. Spread ricotta mixture onto the top of the cooled prepared puff pastry crust.

Add sliced tomatoes over top the ricotta mixture, garnish with fresh basil leaves and a very light drizzle of olive oil. Sprinkle the top of the tart with desired amount of black pepper and kosher salt.