This is one good looker of a tart! The ricotta and roasted tomato combination is a total winner and so very tasty!
As a light starter, this tart serves 8 but cut it into 16, each serving with a single tomato half for hors d’oeuvres sized portions.
Roasted Plum Tomato and Ricotta Tart
- 1 pkg frozen puff pastry, thawed in the fridge overnight
- 8 very ripe plum tomatoes, cut in half and ends trimmed
- 2 Tbsp olive oil
- 1/2 tsp sugar
- 1 cup ricotta
- 1 egg
- 4 Tbsp grated parmesan, divided4 sprigs fresh thyme, chopped
- 2 Tbsp honey
- Salt and pepper to season
Preheat oven to 450F. On a foil lined baking tray, toss the plum tomatoes with 1 Tbsp olive oil, sugar and salt and pepper. Arrange the tomatoes skin sides down and roast for 15-20 minutes until they have shrunken but are still plump. Remove from oven and reduce temperature to 400F.
In a bowl, mix the ricotta, egg, remaining oil and 2 Tbsp of grated parmesan with 1/2 tsp salt. Set aside.
Unroll the puff pastry roll to a 1/4 inch thickness (about a 12×12 inch square). Transfer the puff pastry to a parchment lined baking tray. Spread the ricotta evenly over the crust leaving 1/2 inch on the edges. Arrange the tomatoes, skin sides down over the cheese layer and sprinkle with the remaining Parmesan and all but 1 tsp of chopped thyme. Sprinkle with some salt and pepper and bake for 40-50 minutes until crust if deeply browned, the tomatoes have blistered and the ricotta is showing some color.
Once the tart is done baking, pace the honey into a small microwavable container. Add the remaining thyme and mix through. Microwave in 10 second increments until the honey is hot and runny. Using a fork, drizzle the honey over the warm tart.
Cut into 8 portions and drizzle with a bit of olive oil if desired.