Roasted Tomato Tart With Pesto and Ricotta

Step aside Pizza! Ok, I love pizza, but this may be even better.  This tomato tart looks divine and has a wonderful taste.  The perfect combo of tomatoes and basil, with creamy ricotta.  A great way to celebrate in season tomatoes during Summer.

Serves 4.

Ingredients:

4 or 5 fresh tomatoes (try heirloom or Campari) sliced 

1 sheet puff pastry (thawed)

1/4 small red onion, thinly sliced

1/2-1 cup Fresh ricotta (depending on how cheesy you want it)

Pesto (store bought is fine, try to find it refrigerated as opposed to jarred)

Fresh basil, thinly sliced

Creme fraiche (can sub with sour cream)

Olive oil

Salt and pepper

On a cutting board lined with paper towels, place sliced tomatoes and season with salt on both sides. Allow them to sit for 15 minutes to eliminate excess water.

Heat oven to 350.  On a large baking sheet lined with parchment paper, lay out the sheet of puff pastry.  Leaving a 1/2 inch border, prick the middle puff pastry with a fork, every few inches or so.

Brush the pastry with creme fraiche, avoiding the border.

Layer on the tomatoes and red onion and bake until the pastry is golden.  30 mins or so.

Remove from the oven and add dollops of ricotta, and drizzle on some pesto and olive oil.  Top with fresh basil.