Tomato and Lemon Herbed Ricotta Tart

Summer means tomato season. What better way to make use of your Jersey tomatoes than make it into a tart. This is what I served my family for brunch today. It’s a perfect meal for this hot and humid weekend we are having.

Preheat your oven to 400F. Get a baking sheet and line it with parchment paper. Take your puff pastry dough (I used store bought ones) and roll it into a rectangular shape on lightly floured surface. Transfer it onto your sheet pan. Lightly prick the pastry all over with a fork. Score the pastry about one inch from the edge taking care not to cut through the dough , this will create your rim. Brush your pastry all over with an egg wash (1 beaten egg plus 1 Tbsp. water). Place in oven and bake for 20 minutes.

While pastry your pastry is baking, slice your tomatoes and place this on paper towels. Sprinkle with some salt to release some of its juices and prevent your tart form getting soggy. Cover with paper towels and let this sit for 15 minutes. I used different colored heirloom tomatoes, plum tomatoes and some mixed medley grape tomatoes.

In bowl combine one tub ricotta cheese, zest of one lemon, 1/4 cup chopped parsley and 1/4 cup chopped basil, 1/4 tsp salt and 1/4 tsp. pepper.

Once your pastry is done, take it out of the oven and cool slightly. Spread your ricotta cheese mixture evenly onto your puff pastry and arrange your sliced tomatoes on top. Sprinkle with some basil that has been chiffonade before serving.

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