On the way home we stopped at Verrill Farm. I always stop here when I'm in the area! They have the largest selection of heirloom tomatoes I've ever seen. They are absolutely gorgeous! I usually take them home and make a simple bruschetta, but this time I decided to try something different.
This tomato tart came out fabulous! I was so excited about it!
Heirloom Tomato-Ricotta Tart
recipe by Sabrina W. for eat.drink.and be merry.
makes 9 squares/slices
1 sheet puff pastry, thawed
a variety of heirloom tomatoes, sliced thick ( I used 1 green zebra, 1 black prince, and 2 smaller red zebras)
1 clove garlic, grated
1 cup ricotta cheese
1/2 cup crumbled goat cheese
1 teaspoon Italian Seasonings
Preheat oven to 400 degrees.
On a lightly floured surface, roll out puff pastry to about 14 x 10 inches, so it fits into a 13 x 9.5 inch sheet pan (or similar) and its able to come up on the sides.
Line pan in foil and butter. Roll out the puff pastry and poke holes in the bottom only with a fork. Brush lightly with olive oil.
In a small bowl, mix together ricotta cheese, goat cheese, grated garlic, salt, pepper, and seasonings. Spread evenly over puffed pastry.
Arrange sliced tomatoes over cheese layer. Drizzle with olive oil and a little balsamic vinegar. Sprinkle a little Italian Seasonings over tomatoes and bake for 20 to 25 minutes.
Let cool before transferring the tart and cutting slices. I didn't have any fresh basil, but if I did I would have sprinkled some on!