Garnish & Gather

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Tomato Tart Recipe

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
  • 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!

 

 

 

 

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