Tomato Recipes

Discussion Policy

Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.

Wednesday, August 23, 2006

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.

CONTINUED 1 >