PIES AND TACOS
This Tomato Tart Recipe is a delicious and visually stunning dish.
Slice 4 tomatoes into 1/4-inch rounds and place on a wire rack. Sprinkle with salt and layer paper towels on top to drain for 15 minutes.
Whisk one egg, set aside 2 tablespoons for the ricotta filling, and reserve the rest for brushing the pastry.
In a bowl, mix 2 tbsp of the egg with ricotta, parmesan, garlic, oregano, salt, and pepper until smooth.
Preheat oven to 425°F (220°C). Roll out puff pastry to 9×11 inches, score a 0.5-inch border, prick with a fork, and brush with reserved egg.
Once cooled, spread ricotta filling inside the scored border. Top with dried tomato slices, feta, black pepper, salt, red pepper flakes, and a drizzle of olive oil.
Drizzle with balsamic reduction (see tips & tricks/recipe notes), more olive oil to taste, red pepper flakes, and garnish with fresh basil leaves.
Whether served warm or at room temperature, it’s sure to impress at your next meal!