Tomato, Ricotta & Basil Tart

Ingredients

1 pint Whole Milk Ricotta

2 large lemon, zested

1/2 cup Grated Parmesan

1 Egg, lightly beaten

1 teaspoon Kosher Salt

2 tablespoons Parsley, finely chopped

2 tablespoons Chives, finely chopped

1 sheet Puff Pastry

2-3 various Heirloom Tomatoes, sliced

1/2 cup Basil Leaves, torn

Flakey Sea Salt

Olive Oil

Black Pepper, freshly cracked

Parmesan cheese for garnish

Up to a day ahead of time, make the Ricotta mixture.  The flavors will continue to blend and enhance the longer it sits.

In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use.

Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Fold the edges in and using your thumb and forefinger, create fluted edges. Blind bake for 10 minutes.  This ensures that your tart is not soggy or under baked in the center.  Cool. Next, spread the cooled pastry with the Ricotta filling. Bake until golden brown and bubbly looking on top, 20-25 minutes. 

Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Adapted from The Chew.

Mangia!