Using puff pastry is a wonderfully easy way to achieve a very impressive looking, and tasting, tart. This can be served warm or at room temperature, so can be made a little ahead of serving. I like it as much as a brunch dish as I do for lunch with a light salad, or even dinner served alongside a warm soup. I use sage as it gives a lovely earthiness quality, but if you prefer a brighter flavor, try basil or mint.
Tomato, Sage and Ricotta Tart
- 4 medium tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 14 ounces all-butter puff pastry thawed
- ¾ cup ricotta
- ½ cup fresh grated parmigiano
- 2 eggs
- 8 sage leaves chopped, or use 1 tablespoon chopped rosemary
- 3 garlic cloves
- freshly ground black pepper
- Preheat oven to 400. Cut tomatoes in half, scoop out the seeds with your finger and give them a shake over the sink. Place in a baking pan large enough to fit them in one layer. Drizzle with olive oil and ½ teaspoon salt and roast 50-60 minutes. Meanwhile, wrap the garlic in foil and roast in the oven for 15 minutes. Remove and let cool.
- Unfold the pastry. It should be about a 10 x 14 inch rectangle, and place on a parchment lined baking sheet. Score the outside with a knife, not cutting all the way through, about ½ inch from the border.
- In a small bowl, whisk together the cheeses, egg, sage, black pepper, and ½ teaspoon salt. Peel the garlic and smash with the back of a knife. Add to the bowl and mix in well. Spread over the pastry, then top with the tomatoes.
- Bake 30-40 minutes until pastry is browned. Let cool for 5 minutes then slice and serve.