I am trying to enjoy every last drop of summer so the other day my son and I went crabbing at a county park about an hour from my house. We caught some crabs but only one was big enough to be a keeper so we didn’t take any home to cook. What I did get was a twenty pound box of tomatoes. One of the best parts about the ride home from the shore is stopping at a produce farm stand. Now is the time for tomatoes, corn and peaches. When I saw a twenty pound plus box of plum tomatoes for only ten dollars, I was all over it.
I will be making sauce or gravy (whichever term you prefer) to can and freeze but first I had to make something with the leftover ricotta I had in my fridge. Since you know I am all about appetizers, this tart probably doesn’t surprise you. Actually, this makes a great lunch and is a nice light dinner paired with a salad too. It is so easy to put together that I will be making it again and again. If you keep some puff pastry in your freezer, you can vary the cheeses and always have a quick appetizer to make for unexpected company.
Now I really don’t have a recipe for this so let me show you the steps of how it is made. Cheeses, spices and herbs can be varied to whatever you have on hand. So go to town and create one yourself!
First, preheat your oven to 400 degrees. Roll out one sheet of puff pastry and place on a baking pan covered with parchment paper. Spread on some ricotta cheese. I used 1/2 cup of fresh ricotta.
Thinly slice 3 plum tomatoes. Place on top of the ricotta cheese. Eat any leftover pieces. Sprinkle with salt, pepper and garlic powder.
Top with shredded Parmesan cheese or any other hard cheese you might have. You only need a little.
Chop up a small handful of basil and sprinkle on the tart. Bake in the over for 15 to 20 minutes or until tart is golden brown and cheeses are melted.
Drizzle with a little balsamic glaze and serve. I could eat the whole thing myself but it does make a good three to four servings for lunch and more as an appetizer. So delicious!