65 minutes
An elegant and flavorful tart featuring roasted tomatoes, creamy ricotta, and pesto on a golden puff pastry.
Tomatoes, Sliced
0 oz
teaspoons
Black Pepper, Ground
teaspoons
Puff Pastry, Rolled out
sheets
Creme fraiche
0 oz
Red Onion, Slivered
0 oz
Ricotta Cheese, Fresh
0 oz
Pesto
0 oz
teaspoons
0.25 fluid ounces
1. Prepare Tomatoes
Lay sliced tomatoes on a baking sheet lined with paper towels. Sprinkle with kosher salt and black pepper. Let them rest for 15 minutes to draw out excess moisture.
2. Prepare Puff Pastry
Preheat oven to 400 degrees Fahrenheit. Roll out puff pastry on parchment paper, prick with a fork within the border, and spread crème fraîche or sour cream over it.
3. Assemble Tart
Arrange seasoned tomato slices and red onion slivers on the pastry, keeping within the border. Bake for 30 to 35 minutes until golden.
4. Add Final Touches
Dot the tart with ricotta, drizzle with pesto, and sprinkle Aleppo pepper. Finish with a drizzle of extra-virgin olive oil and fresh basil leaves.
Comments (0)