Celebrate the last of summer's garden tomatoes with this simple, elegant tart that's perfect for lunch with friends, a garden party, or a light Sunday supper.
Ingredients
1 sheet frozen puff pastry, thawed
1 cup whole milk ricotta
4 oz cream cheese, softened
2 tablespoons grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 teaspoon fresh thyme leaves
1 clove garlic, minced
Salt and freshly cracked black pepper
2–3 heirloom tomatoes, sliced
Olive oil
Fresh basil for garnish
Flaky sea salt
Instructions
Preheat oven to 400°F.
Roll the puff pastry slightly and place it on a parchment-lined baking sheet. Score a 1-inch border around the edges without cutting all the way through.
Bake for 15–18 minutes until lightly golden.
While it cools slightly, combine ricotta, cream cheese, Parmesan, herbs, garlic, salt, and pepper until smooth.
Spread the ricotta mixture over the center of the pastry.
Layer sliced tomatoes over the top.
Drizzle lightly with olive oil and sprinkle with flaky salt and cracked pepper.
Garnish with fresh basil just before serving.
Serve warm or at room temperature with a crisp green salad and iced sweet tea or chilled white wine.
Nested Bee Tip: Place the tart on a vintage ironstone platter, garnish with fresh basil from the garden, and pair it with linen napkins, brass candlesticks, and a bouquet of hydrangeas for an effortless late-summer table.
