Tomato Tart

Recipe adapted from CSA member Christina Stork

If you want to make your own crust, check out this recipe (flour, oil, and water) or this recipe (flour, butter, and egg). 


1 thawed puff pastry 
1 egg

1.5 - 2 pounds of tomatoes
1¼ cup of ricotta cheese, goat cheese, or mix (recommendation: 1 cup ricotta with ¼ goat cheese)
1 lemon
1 Tablespoon chopped chives, plus extra for garnish
2 - 4 Tablespoons chopped basil, plus extra for garnish
Salt and pepper to taste


Make the filling:
Cut the tomatoes into 1/4-inch slices. Lightly salt each side and spread them out on a rack or layer in a colander. Leave to drain for 30 minutes. 
Mix together cheese, juice of half a lemon, zest of the whole lemon, salt, and pepper.

Prepare the crust:
Roll out a sheet of thawed puff pastry on a baking sheet with parchment paper.
Use a knife to create a 1-inch border around all four edges, making sure not to cut all the way through.

Spread the cheese inside the border of the puff pastry.
Blot the tomatoes of excess moisture. Arrange them on the cheese. Sprinkle with the herbs.
Whisk an egg with 1 Tablespoon of water, then brush along the border of the pastry.
Bake according to instructions on puff pastry box. Typically about 15-20 minutes at 400 degrees).
Garnish with additional herbs, flakey salt, and additional black pepper.

*If you have leftovers, reheat in an oven or toaster oven.