It’s almost October. It’s fall. Summer is over.
My tomato plants finally decided to ripen and give me TONS of tomatoes! After spending 2 months thinking all of my tomato plants had failed, Mother Nature apparently decided to give me some encouragement.
It is so ridiculously late in the season and I am little unprepared and blown away. So this super easy cheese, tomato, basil tart was the first thing I made. It’s essentially a pizza without tomato sauce, a spinoff of the classic margherita pizza, if you will.
Tomato Basil Tart
- 1 sheet of puff pastry, thawed
- 1 cup of cherry tomatoes
- 1 cup ricotta
- 2 large eggs
- 2 tbs chopped basil (more for garnish)
- 1/2 cup grated Parmesan cheese
- salt and pepper
Spread the cheese mixture around and top with tomatoes.
Bake in a 400 deg oven for 20 minutes until risen and golden. Sprinkle with Fresh basil. Then pair with a glass of wine!