Tomato Tart


  • 1 sheet puff pastry (thawed)
  • all purpose flour for dusting
  • 6-8 ounces of part skim ricotta cheese (sheep's milk preferred)
  • fresh ground salt and pepper
  • 2 tbsp of basil chiffonade or roughly chopped
  • 12 ounces of cherry tomatoes, halved
  • 1 tbsp of EVOO
  • Optional white truffle oil for garnish


  • Preheat the oven to 400F degrees.
  • Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score1/2 inch in from the edge, all the way around, using a paring knife.
  • Slide the pastry on the parchment paper and onto a baking sheet. Poke the middle all over with a fork.
  • Spread ricotta evenly over puff pastry staying within border.
  • Arrange tomatoes on top.
  • Drizzle with EVOO, sprinkle salt and pepper.
  • Cook in oven for 17 minute at 375F.
  • Drizzle with truffle oil add basil and serve.

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