Summer Tomato And Ricotta Tart With Oat Pastry Recipes

SUMMER TOMATO TART

Steps:

• Preheat oven to 400°F
• Gently unfold and place thawed puff pastry sheet into a 9" round pie dish or tart pan
• Use a fork to generously poke the middle of the puff pastry, then bake for 10 - 12 minutes until golden
• Meanwhile, prepare the ricotta cream cheese mixture by combining ricotta, cream cheese, honey, salt and pepper in a mixing bowl with a hand mixer and mixing until smooth
• Slice tomatoes approximately 1/8" thick - 3 large tomatoes should be enough, or use more tomatoes if smaller
• Once the pastry tart cools completely to room temperature, gently push down the center.
• Add the cream cheese and ricotta mixture, filling nearly to the top and smoothing out with a knife or spatula
• Layer sliced tomatoes on top, completely covering the top of the cream cheese mixture
• Sprinkle with chiffonade basil and add more fresh cracked black pepper on top if desired
• Serve immediately or chill for up to two hours before serving

ROASTED TOMATO TART WITH RICOTTA AND PESTO

Steps:

• Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to 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.
• As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, 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. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
• Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
• Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.