It's the best time of year... tomato season! Make this tart while we've still got loads of local ones in season–they always taste best :)
YOU'LL NEED:
- 1.5–2 lbs tomatoes (of all shapes, colors, and sizes for the prettiest tart!)
- 1 cup ricotta cheese
- 1/4 cup plain goat cheese
- 1 lemon
- 1 Tbsp chives
- 1 Tbsp basil + more for garnish
- 1 sheet puff pastry, thawed
- 1 egg
- Salt & pepper
1. PREP PRODUCE
- Slice tomatoes, then layer in a colander, salting each layer as you go and let drain over the sink (or drain into a bowl and save that tomato water for dressings, cocktails, whatever you’d like!)
- Zest entire lemon and juice half of lemon, keeping separate
- Chop chives and basil
2. PREPARE TART
- Mix together ricotta, goat cheese, lemon juice, lemon zest, chives, basil, and salt & pepper to taste
- Roll out puff pastry on a baking sheet with parchment paper, then use a knife to create a 1" border around all 4 edges–don't cut all the way through, though!
- Press tomatoes dry with kitchen towels to remove excess moisture
3. ASSEMBLE & BAKE TART
- Spread ricotta mixture inside the border of the puff pastry, then top with tomato slices
- Whisk egg with 1 Tbsp water, then brush along the border of the pastry
- Bake according to instructions on puff pastry box, Typically about 15–20 min at 400ºF
4. GARNISH & GATHER
- Top with basil, flaky salt, and freshly cracked pepper. Enjoy!
