Herbed Ricotta Tomato Tart

Ingredients

• 1 sheet frozen puff pastry (from 17.3-oz package), thawed overnight in the fridge
• 1 lb heirloom tomatoes
• 1/4 cup basil leaves, chiffonade
• Freshly ground pepper to taste
• 1 lb heirloom tomatoes
• 2 tbsps olive oil
• A few sprigs of thyme
• A head of garlic, cloves, peeled and crushed
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly ground pepper
• 1 cup ricotta cheese, drained
• 2 tbsps creme fraiche
• 1/4 cup basil leaves, chiffonade
• Roasted garlic cloves from roasted tomatoes
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly ground pepper

Instructions

1. 1

   Working on a floured surface, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Place it on a piece of parchment paper and put it in the freezer for 15 minutes.

2. 2

   When ready to bake, lay a sheet of parchment on top of the puff pastry and another baking sheet on top to prevent it from rising unevenly as it bakes.

3. 3

   While the puff pastry is in the freezer, prepare the roasted tomatoes.

4. 4

   To make the roasted tomatoes, use a sharp knife to cut the tomatoes into ¼-inch-thick slices. Place the tomato slices in a single layer on top of a baking sheet lined with parchment paper. Tuck the thyme and garlic cloves into different areas of the pan.Season with salt and pepper. Drizzle with olive oil.

5. 5

   Preheat the oven to 400 degrees F and set a rack in the middle of the oven.

6. 6

   Place both the puff pastry and tray with tomatoes and bake them in the oven for 20 minutes.

7. 7

   Remove both the puff pastry and roasted tomatoes and let them cool down completely.

8. 8

   To make the filling, in a food processor, combine ricotta, creme fraiche, roasted garlic cloves, and basil leaves. Season lightly with salt and pepper and process until the mixture is light and smooth. Refrigerate the mixture until ready to assemble the tart.

9. 9

   For the fresh tomatoes line a large baking sheet with 2 layers of paper towels. Use a sharp knife to cut the larger tomatoes into ¼-inch-thick slices and halve the cherry tomatoes. Set the sliced tomatoes on top in a single layer. In a small bowl, combine salt and pepper. Season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.

10. 10

    To assemble the tart, spread the ricotta mixture with an offset spatula across the surface of the puff pastry leaving a half inch border. Place the roasted tomatoes over the ricotta. Layer the fresh tomatoes over the roasted tomatoes. Sprinkle with freshly ground pepper. Garnish with the chiffonaded basil and serve immediately.