It is the end of August and our garden is overflowing with tomatoes!
Although, it is great to have all of these fresh tomatoes right outside our door, it is becoming difficult to find creative ways to use them. I found this great tomato tart recipe on my go to spot, Pinterest, and it is amazing!
The fresh ingredients really stand out in this simple recipe. It is great for a light summer lunch, snack or appetizer.
Adapted from The Glossy Life
- 1 Frozen puff pastry sheet (I used Pillsbury)
- 1 Cup of ricotta (I used the store bought stuff this time, but next time I make I’m going to go to a specialty store and get the good stuff:) )
- Fresh basil
- Tomatoes, sliced thin (I used beefsteak and sun gold tomatoes, but would love to try it with some heirloom tomatoes)
- Olive oil
- Salt and pepper to taste
Pre-heat the oven to 400 degrees. Start with a defrosted puff pastry sheet. Place it on a baking sheet lined with parchment paper. Spread the ricotta on the puff pastry sheet, leaving about an inch of pastry uncovered around the perimeter. Layer the tomatoes on until you have covered the ricotta. Drizzle with olive oil and finish with fresh basil. Finally, brush the edges of the puff pastry with olive oil and sprinkle the entire tart with some salt and pepper. Bake for 30-35 min until the pastry is golden brown.
Serve warm and enjoy!