tomato tart

the "make-in-a-pinch, all-summer-long, garden-fresh-goodness" tart

whatcha need:

1 sheet of puff pastry

1 container of Kite Hill almond ricotta

handful of basil chopped to bits

1 minced shallot

drizzle of olive oil

salt and pepper

either a pint of cherry tomatoes halved or 2-3 medium/large tomatoes sliced 1/4 in ish

whatcha do:

1. preheat oven to 400 degrees, roll out puff pastry on a sheet of parchment until its just slightly thinner, when the oven is preheated, bake puff pastry for 12 minutes or until golden

2. in the meantime mix everything else (aside from the tomatoes) in a bowl and set aside

3. slice tomatoes

4. surely by now your puff pastry is golden… as soon as she’s out of the oven, use the back of a fork to flatten the puff and smear the ricotta mixture evenly on the top, then crown with tomatoes!

5. its really that easy. enjoy!!