Heirloom Tomato Tart
A beautiful tomato tart using colorful heirloom tomatoes and fresh herbs! Perfect as a vegetarian meal, ladies lunch or as an appetizer for entertaining!
Servings: 9
Equipment
- 1 Cookie Sheet
- 1 Rolling Pin
- 1 Fork
- Parchment Paper
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 1 sheet Puff pastry
- 4-5 Heirloom Tomatoes
- 1 cup Ricotta cheese
- 4 oz. Goat cheese
- 2 tbsp shredded parmesan cheese
- Basil, fresh & dry
- Mint, fresh
- Parsley, dry
- 1 Egg
- Olive oil
- Salt & pepper, to taste
Instructions
- Thaw puff pastry from freezer according to package instructions. Next, remove your sheet of puff pastry from its packaging. Place on parchment paper that is cut to the size of your cookie sheet. Gently roll out your puff pastry sheet with a rolling pin to ensure it is a bit thinner and wider -- evenly rolled out on all sides.
- Transfer rolled dough on parchment paper onto the cookie sheet. Fold over each side of the dough to form the crust. Using a fork, seal each folded side by pressing down with a fork so that the edges are adhering and sealing to the bottom of the pastry sheet. Prick the bottom of the cookie sheet several times to avoid the crust puffing up while cooking.
- Prepare the filling for the crust by mixing all 3 cheeses together with the herbs. Spread evenly on bottom of the prepared crust. Do not spread cheese onto the folded sides.
- Using a cutting board, thinly slice your tomatoes. Layer on top of the cheese mixture. Make an egg wash by whisking an egg with a small amount of water. Brush all 4 sides of your crust with the egg wash. This will make your crust edges shiny after baking.
- Bake for 30 minutes or until crust is golden. Drizzle some olive oil over tomatoes so they glisten. Top with fresh basil and mint! Enjoy!