Tomato Recipes
Wednesday, August 23, 2006; Page F06
Fresh Tomato and Ricotta Tart
12 appetizer servings
With the prepared sheets, this tart takes only 10 minutes to assemble. Wonderfully versatile, the tart can serve as an hors d'oeuvre, appetizer, lunch entree or even a side dish. Look for really red tomatoes: The more vibrant the color, the more attractive the tart.
Two 9- to 10-inch-square sheets of puff pastry (about 1 pound)
1 cup part-skim ricotta cheese
1/2 cup plus 1 tablespoon freshly grated Parmesan cheese
1 egg, beaten
Freshly ground black pepper
Freshly grated nutmeg
2 large tomatoes (about 1/2 pound each), cut in half and sliced 1/4 inch thick
Preheat the oven to 400 degrees.
Line two baking sheets with parchment paper and place a puff pastry sheet on each piece of parchment. Using a small knife, form a 1-inch "frame" around the edge of the pastry by cutting a row of diagonal marks in the dough. Do not cut all the way through. Use a fork to prick the area inside the frame every 2 or 3 inches. Set aside.
