Spring is nearly here and this tart is a surefire way to welcome it in! Perfect as an appetizer or a brunch main. It comes together effortlessly and leaves your guests and family completely satisfied! Cheesy, flaky, fresh tomato amazingness…..
- One package of puff pastry-thawed in the fridge overnight
- 15oz whole milk ricotta cheese
- Garlic Powder
- Greek Seasoning
- 2-3 tomatoes-sliced no more than 1/4inch in thickness (if you can find heirloom, use them!)
- Fresh Chives and Cilantro (or whatever combo of herbs you like)
Preheat the oven to 375°
On a baking sheet, lay your puff pastry sheets out. Fold the edges over about a half an inch and crimp to form a crust. Spread a thick layer of ricotta on the puff pastry just like you would with pizza sauce. Sprinkle with the Garlic Powder and Greek Seasoning. I’m generous here but I’ll leave it up to your personal preference. Bake the pastry for 15-20 minutes or until golden brown.
Once out of the oven, layer your sliced tomatoes on the tart. Sprinkle with a little salt (truffle salt would be amazing), pepper and top with the fresh herbs. Serve warm or at room temp.
This and a glass of prosecco…..cheers to a sunny and happy Spring!