How good are tomatoes right now? Whether you’re using heirlooms, Romas, or cherry tomatoes, this deliciously easy tart is perfect for a lazy spring brunch or lunch, and the leftovers make ideal picnic food.
Ingredients
- 1 or 2 sheets of frozen puff pastry, slightly thawed
- 4-5 medium-sized ripe tomatoes, sliced to about 1cm thick
- ½ a small red onion, chopped
- 1 cup fresh basil leaves, roughly chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- Fresh basil leaves to garnish
- Salt and pepper to taste
- 1 egg, beaten (save this for step 7)
Method
- Preheat your oven to 200°C.
- Put the slightly thawed puff pastry on a tray lined with baking paper. Using a sharp knife, score a 2cm border around the edge of the puff pastry, being careful not to cut all the way through. This will give your tart a raised edge.
- Place the sliced tomatoes on paper towels and sprinkle with salt. Let them sit for about 10 minutes to draw out any excess moisture. Pat them dry with additional paper towels.
- In a medium bowl, mix together the ricotta cheese, minced garlic, and 1/2 cup of the shredded mozzarella cheese. Season with salt and pepper to taste.
- Spread the ricotta mixture evenly within the scored border of the puff pastry. Arrange the tomato slices over the ricotta mixture in a single layer, slightly overlapping them. Scatter the onion and chopped basil over the top of the tomatoes.
- Drizzle the olive oil and balsamic vinegar over the top. Sprinkle the remaining shredded mozzarella and the grated Parmesan cheese evenly over the tart.
- Brush the beaten egg along the edges of the puff pastry to give it a golden, glossy finish when baked.
- Bake in the preheated oven for about 30 minutes, or until the puff pastry is golden and puffed, and the cheeses are melted and bubbly.
- Garnish with fresh basil leaves and your tart is ready to serve!
