Roasted Tomato Tart with Ricotta and Pesto

Name: Roasted Tomato Tart with Ricotta and Pesto
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 small, multicolored sturdy tomatoes, such as petite heirloom, kumato or Campari (about 12 ounces total), sliced crosswise ¼-inch thick; Kosher salt and black pepper; 1 sheet packaged puff pastry, thawed (about 7 ounces); 3 tablespoons crème fraîche, sour cream or Greek yogurt; 1/2 small red onion, very thinly sliced; Aleppo pepper, paprika or red-pepper flakes, for garnish; 3/4 cup fresh ricotta, squeezed dry; Store-bought or homemade pesto, for drizzling; Extra-virgin olive oil, for drizzling; Fresh basil leaves, for garnish (optional)

Ricardo @tallcook

Manhattan, New York, United States

This tart by Alexa Weibel is a winner. It is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.

#GlobalApron

This tart by Alexa Weibel is a winner. It is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.

#GlobalApron

Ricardo @tallcook

Manhattan, New York, United States

This tart by Alexa Weibel is a winner. It is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.

#GlobalApron

This tart by Alexa Weibel is a winner. It is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.

Saved

Ingredients

1 hour

6 servings

6small, multicolored sturdy tomatoes, such as petite heirloom, kumato or Campari (about 12 ounces total), sliced crosswise ¼-inch thick
Kosher salt and black pepper
1 sheetpackaged puff pastry, thawed (about 7 ounces)
3 tablespoonscrème fraîche, sour cream or Greek yogurt
1/2small red onion, very thinly sliced
Aleppo pepper, paprika or red-pepper flakes, for garnish
3/4 cupfresh ricotta, squeezed dry
Store-bought or homemade pesto, for drizzling
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish (optional)

Saved

Steps

1 hour

1

Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
2

As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle. Sprinkle thinly shredded Parmesan cheese, roll pin over it to adhere cheese to dough, then flip it so cheese is in bottom. Prick the inside with a fork every few inches, leaving a ½-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
3

Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
4

Sprinkle tomatoes with Aleppo pepper/paprika/pepper flakes. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.