baked heirloom tomato tart
INGREDIENTS
1 Whole Puff Pastry Sheet
2 Pound Heirloom Tomatoes, various shapes and sizes
1/2 Tablespoon kosher salt
1/2 Cup Ricotta Cheese
4 Whole eggs
1 To Taste salt and pepper
1/2 Teaspoon thyme leaves
1/2 Teaspoon red pepper flakes
4 Sprig thyme
To Taste salt and pepper
1 Whole eggs
PREPARATION
Steps
1
When ready to cook, set grill temperature to 350˚F and preheat, lid closed for 15 minutes.
2
Place the puff pastry on a parchment lined sheet tray, and make a cut ¾ of the way through the pastry, ½” from the edge.
3
Slice the tomatoes and season with salt. Place on a sheet tray lined with paper towels.
4
In a small bowl combine the ricotta, 4 of the eggs, salt, thyme leaves, red pepper flakes and black pepper. Whisk together until combined. Spread the ricotta mixture over the puff pastry, staying within ½” from the edge.
5
In a small bowl whisk the last egg. Brush the egg wash onto the exposed edges of the pastry.
6
Place the sheet tray directly on the grill grate and bake for 45 minutes, rotating half-way through.
7
When the edges are browned and the moisture from the tomatoes has evaporated, remove from the grill and let cool 5-7 minutes before serving. Enjoy!