I love this time of the year. Everything comes to life and we get to enjoy fresh local produce. I am an amateur gardener, learning as I go, but I enjoy the farmer's market produce to my heart's content. It is expensive, so I limit my extravagance, but it also makes the loot so much more precious and savored. One of the tomatoes and a handful of basil brought these tarts to life. I spread some ricotta cheese and cream cheese on the base to create a creamy bed for the basil and tomatoes.
Tomato - 1 sliced thin
Basil - a handful thinly sliced
Puff pastry sheet - 1
Whole milk ricotta cheese - 1/4 cup
Cream cheese - 1/4 cup
Black pepper to taste
Crushed red pepper - 1/4 tsp ( I can't help it, we love to add at least a little heat)
Salt to taste
Olive oil - 1 tbsp approximately for drizzling.
Pre heat oven to 400 F.
Thaw the puff pastry as per package instructions.
Slice tomato and basil
Mix cream cheese, ricotta cheese with black pepper and crushed red pepper ( purely optional)
Cut the puff pastry into 3 rectangles and spread some of the cheese mixture on each one.*
Sprinkle some basil and arrange the sliced tomatoes.
Sprinkle some salt on the tomatoes.
Drizzle a little olive oil on the tarts.
Bake for 15 minutes. Check to see if the crust looks golden, bake for a few more minutes if it is not done. Baking times may vary based on the age and brand of oven
Cut into small wedges and enjoy!
* I had some left over cheese mixture that I used up on toast later.
Thaw puff pastry and slice tomatoes and basil.
Get the cheese mix ready.
Cut the puff pastry into 3 rectangles and spread the cheese mix. Sprinkle some basil.
Arrange the tomato slices on the basil and drizzle a few drops of oil and some salt and black pepper.
Oopsie! I forgot to click a picture before putting it in the oven!
Bake for +_ 15 minutes.
Cut into small wedges and enjoy! The tomatoes cook down and the flavor gets concentrated making these tarts supremely yummy!