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Ricotta and Tomato Tart

Ricotta and Tomato Tart
YIELDS
8 servings
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Ingredients

1
pkg (397 g) frozen puff pastry, thawed
2
Tbsp Dijon mustard
1
tubs (475 g) ricotta cheese
4
eggs
¼
cup grated Parmesan cheese
cup chopped fresh basil
½
tsp each salt and pepper
4
plum tomatoes
1
egg yolk
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Directions

Step 1

On lightly floured surface, roll out pastry to 16- x 12-inch rectangle. Fit into 13- x 9-inch metal cake pan, draping overhang over sides. Brush mustard over bottom; set aside.

Step 2

In bowl, whisk together ricotta, eggs, Parmesan cheese, all but 2 tbsp of the basil, and half each of the salt and pepper. Scrape into pastry shell.

Step 3

Thinly slice tomatoes; arrange over filling, overlapping slightly. Fold overhang over filling. Whisk egg yolk with 1 tbsp water; brush over pastry.

Step 4

Bake in centre of 400°F oven until pastry is puffed and golden and filling is set, 35 minutes. Sprinkle with remaining basil, salt and pepper. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 4 hours). Cut into squares.

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