Brunch or Supper
September is a great time of year for this recipe, with sweet tomatoes in season. This tart goes very well with a salad or grilled shrimp or chicken.
1 egg, beaten with 2 tsp water
1 sheet puff pastry (find it in our freezer) thawed
3/4 cup smoked cheddar or cheese of your choice. (I used grated parmesan)
1/2 cup ricotta
1 tbsp chopped fresh basil
2 tsp chopped fresh Italian parsley
1/2 tsp finely chopped garlic
1/2 tsp lemon zest
Salt and pepper
2 lb tomatoes, multi coloured and sized, sliced 1/4 inch thick
Heat oven to 400° F. Lay puff pastry on parchment lined sheet. Gently score a 3/4" border around the edge. Brush the border with egg wash.
In medium sized bowl combine cheese, herbs, garlic, lemon zest, 1/4 tsp each salt and pepper. Spread on the pastry inside the scored border.
Cut the larger tomato slices in half and place the cut edge along the border of the filling. Overlap the tomatoes until the cheese layer is almost covered.
Bake for 25-35 minutes until pastry is golden. Let cool for 5 minutes, top with 2 tsp chopped basil and a little salt.