Fresh Basil Tomato Tart
Eileen Goltz |
- 2 (9-to-10-inch) square sheets puff pastry (about 1 lb.)
- 1 cup part-skim ricotta cheese
- ½ cup plus 1 teaspoon grated Parmesan cheese
- 1 large egg, beaten
- Ground pepper
- Grated nutmeg
- 2 large (about 1 lb.) tomatoes
- Preheat the oven to 400°F. Line two baking sheets with parchment paper and place a puff pastry sheet on each piece of parchment. Using a small knife, form a 1-inch “frame” around the edge of the pastry by cutting a row of diagonal marks in the dough. Do not cut all the way through. Use a fork to prick the area inside the frame every 2 or 3 inches. Set aside.
- In a small bowl, combine the ricotta, 1/2 cup of Parmesan and the egg. Add pepper and nutmeg to taste and mix thoroughly. Set aside.
- Cut tomatoes in half and then into 1/4-inch thick slices
- Spread half of the ricotta mixture over the pastry, keeping it inside the frame. Cover the ricotta with the slices of one tomato, overlapping the slices slightly, like shingles on a roof. Sprinkle half of the remaining Parmesan over the tomatoes. Repeat with the remaining ricotta mixture, tomato slices, and Parmesan.
- Bake until the pastry has puffed and browned, about 20 minutes.
- Let it rest 5 to 10 minutes before slicing.
- Serve warm.