Looking for a quick but elegant dish for an informal dinner party? Or perhaps you have so many garden fresh tomatoes you are running out of ways to serve them. Here's a recipe tailored to your needs and perfect for August weeknight dinner when tomatoes are abundant everywhere.
Easy Tomato Tart
1 package refrigerated puff pastry
1/2 cup whole milk ricotta
1/2 cup shredded mozzarella
Sliced fresh tomatoes
Fresh thyme leaves
Salt and pepper
Unroll the pastry onto a parchment-lined baking sheet (or use the parchment that comes with the pastry, if it does). Brush a little water around the edges of the sheet, and fold all four edges inward to create a 1/2-inch border all around. Press down gently with the tines of a fork to ensure the pastry adheres to itself.
Stir the two cheeses together in a small bowl, adding a pinch of salt and a few grinds of pepper. Spoon the mixture into the pastry shell, spreading it out to cover. Arrange the sliced tomaotes on top, followed by a sprinkling of thyme leaves and more salt and pepper.
Bake the tart in a preheated 350-degree oven until the crust is golden brown and the cheese is beginning to bubble. Cut into portions with a sharp knife, and serve at once.
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