This is the perfect recipe to make use of extra tomatoes you have lying around. I grew a few different tomato varieties and although I didn’t get a huge harvest, I was happy with my results. For this recipe, I’m using a combo of Big Rainbow and Paul Robeson tomatoes. These little tarts are perfect on their own or paired with a small salad for a light lunch.
Heirloom Tomato Tart
- Tomatoes of your choice
- 1 cup ricotta
- 1 egg
- 2 tbs chopped fresh herbs
- 2 puff pastry sheets
Pre heat oven to 400 degrees. Mix ricotta with egg, fresh herbs (anything you have on hand will do), and season with salt.
Slightly roll out puff pastry sheets on a floured surface and cut to desired shape. I choose to a circle with the diameter of 5 inches, but you can simply cut them in squares if you like.
Place puff pastry on a parchment lined baking sheet. Score the pastry to create a boarder. Using a fork, prick the bottom of the pastry. Place approximately two teaspoons of filling inside and top with sliced tomatoes. Drizzle with a little honey and season with salt, pepper, and fresh herbs if desired. Add a dot of butter on each tart and bake 30 minutes until crust is golden brown.