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.
Roasting the tomatoes concentrates the flavor and ensures the tart will not be soggy.
Spread the cheese mixture evenly over the dough, just up to the score marks.
Lay the roasted tomatoes over the cheese and bake.
Tomato, Sage and Ricotta Tart
Servings: 6
Ingredients
- 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
Instructions
- 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.