Tags
basil, cheese, easy, eggs, heirloom tomatoes, parmesan, puff pastry, ricotta, tomato, tomatoes
It’s almost October. It’s fall. Summer is over.
YET

Only a small portion of the bounty. As it turns out, I like to store my “summer” tomatoes in a festive winter bucket.
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.
Recipe
Tomato Basil Tart
from Polwig.com
- 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