Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F (200 degrees C). As it warms up, prepare a baking sheet by lining it with parchment paper. This will prevent the tart from sticking and make cleanup easier.
- Next, unwrap your thawed puff pastry. Lightly roll it out on a floured surface into a rectangle about 9×13 inches. Place it carefully on the prepared baking sheet, ensuring it fits nicely.
- Using a fork, poke holes all around the edges of the puff pastry, leaving a half-inch border untouched. This will help prevent the pastry from puffing up too much in the oven. If you want a smoother application, adding a bit of flour on the surface can help with sticking.
- Slide the baking sheet into the preheated oven and bake the pastry for about 15 minutes, or until it’s golden brown. Keep an eye on it; you want it to be perfectly puffed and brown. If any large air bubbles form while baking, gently break them down.
- Once baked, remove the pastry from the oven and let it cool for a few minutes. This cooling period is important as it helps the pastry firm up, making it easier to spread your toppings.
- In a small bowl, combine the ricotta cheese, minced basil, lemon zest, and black pepper. Mix well until everything is nicely blended. This creamy mixture will form the base of the tart.
- Once the pastry has cooled, spread the ricotta mixture evenly over the top, making sure to cover it generously.
- Now, layer the thinly sliced heirloom tomatoes over the ricotta. You can arrange them in a pattern or simply scatter them; either way, it should look beautiful!
- To finish, garnish with fresh basil leaves and drizzle a bit of extra virgin olive oil over the top. This adds a lovely sheen and enhances the flavor.
- Finally, sprinkle kosher salt and a bit more black pepper as desired. Your Heirloom Tomato Tart is now ready to be served!
Notes
This Heirloom Tomato Tart offers not only a delightful taste but also several tips for perfecting your dish. Here are some suggestions to ensure your tart is a hit every time:
- Storage: Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within two days, as the pastry can become soggy.
- Freezing: While I don’t recommend freezing the baked tart, you can prepare the filling in advance and freeze it separately. Assemble and bake when you’re ready.
- Pairing: This tart pairs beautifully with a simple arugula salad dressed with lemon vinaigrette, or enjoy it with a chilled glass of iced tea.
- Variations: Feel free to add other seasonal vegetables like zucchini or bell peppers for added flavor and nutrition.
- Serving Temperature: The tart can be served warm or at room temperature, making it versatile for different occasions.