roasted tomato tart with ricotta and pesto

 

This recipe was an instant Hall of Fame recipe and it opened by eyes to many ideas of how to utilize puff pastry.  I already have plans to serve this at my daughter's Galentine's party this weekend.

roasted tomato tart with ricotta and pesto (New York Times cooking calendar)

4 small, multicolored tomatoes sliced 1/4-inch thick (I used many more)

kosher salt and black pepper

1 sheet packaged puff pastry, thawed (about 7 ounces)

3 tablespoons creme fraiche or sour cream (I used 1/4 cup or more ricotta cheese)

1/4 small red onion, very thinly sliced

red pepper flakes

3/4 cup ricotta

store bought pesto for drizzling

extra virgin olive oil for drizzling

fresh basil leaves, for garnish

Line a large baking sheet with paper towels.  Set the sliced tomatoes on top in a single layer.  In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper.  Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.

As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven.  Working on a large sheet of parchment paper, roll out the puff pastry into a 9 by 11 inch rectangle, trimming any uneven edges.  Prick the inside with a fork every few inches, leaving a 1/2 inch border.  Using a pastry brush, coat the center of the puff with ricotta, leaving the border unbrushed.

Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly.  Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.

Sprinkle tomatoes with red pepper flakes.  Dollop with fresh ricotta.  Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste.  Top with basil and serve warm or at room temperature.