The easiest tomato basil tart you’ll ever make. Ok, it’s more like a pizza.
It’s almost October. It’s fall. Summer is over.
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.
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
Grate the Parmesan Cheese and chop the basil. Place two eggs in a bowl and whisk.
Add 1 cup of ricotta, 1/2 cup Parmesan, 2 tbs basil to the eggs and mix well. Sprinkle with salt and pepper. Slice the tomatoes to your liking. Place 1 sheet of puff pastry on a work surface and roll out to get rid of the fold marks. Once puff pastry rolled out to desired size, transfer to a baking sheet. Using your fingers, fold in a crust around the outer edges of the tart, about 1/4-1/2 inch. Use a fork to imprint onto the crust.
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!