08/22/2023
While you still can... PLEASE make a tomato tart 🍅 There's nothing better than piling on alllll the local in-season tomatoes to get this savory, creamy, herbaceous, perfect dish.
✨1. Slice 1.5–2 lbs tomatoes (of all shapes, colors, and sizes for the prettiest tart!), then layer in a colander, salting each layer as you go. Let drain over the sink.
✨2. Mix together 1 cup ricotta cheese, 1/4 cup plain goat cheese, juice of half a lemon, zest of a whole lemon, 1 Tbsp chopped chives, 1 Tbsp chopped basil, and salt & pepper to taste.
✨3. Roll out a sheet of thawed puff pastry on a baking sheet with parchment paper, then use a knife to create a 1" border around all 4 edges–don't cut all the way through, though!
✨4. Press tomatoes dry with kitchen towels to remove excess moisture.
✨5. Spread ricotta mixture inside the border of the puff pastry, then top with tomato slices.
✨6. Whisk an egg with 1 Tbsp water, then brush along the border of the pastry.
✨7. Bake according to instructions on puff pastry box. (Typically about 15–20 min at 400.)
✨8. Top with basil, flaky salt, and freshly cracked pepper. Enjoy!
Order farm fresh local tomatoes to be delivered in your next G&G order at https://bit.ly/2UHu8Fr
