With one bite, you’ll get a taste of summer’s freshest — and most popular — flavors.
Contents
Ingredients
- 1sheet frozen puff pastry (from 17.3-oz package), thawed
- 1large egg, beaten
- 1 c.ricotta cheese
- Kosher salt
- Pepper
- 1lemon
- 2scallions, finely chopped
- 1/2 c.fresh flat-leaf parsley, chopped
- 1 lb.heirloom tomatoes (various colors and sizes), sliced or halved
- 2 Tbsp.olive oil
- 1/4 c.small fresh mint leaves
- Flaky sea salt, for sprinkling
Directions
-
- Step 1Heat oven to 425°F and place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll 1/2 inch bigger on all sides. Slide parchment (and pastry) onto baking sheet.
- Step 2Using paring knife, score 1/2-inch border all the way around pastry. Lightly brush border with egg. Using fork, poke middle of pastry all over, then bake until golden brown, 20 to 25 minutes.
- Step 3Meanwhile, in medium bowl, combine ricotta and 1/4 teaspoon each salt and pepper. Finely grate zest of lemon into bowl and squeeze in 2 teaspoon juice; mix to combine. Fold in scallions and parsley. Spread onto middle of pastry.
- Step 4Arrange tomatoes on tart, drizzle with oil and sprinkle with mint, sea salt, and freshly ground pepper.