Tomato Ricotta Tart

Hello all– Since we are tardy tomato planters around here, we still have a bit of a crop coming in out back.  So when the teachers at school had a TGIF last Friday to celebrate the first two weeks of school completed with no major mishaps, I grabbed a few tomatoes from the yard (And some orange ones from the market) to make this happy tart.

You know all those bright colors just look like cheerful food.  And the salty feta, pungent rosemary and flaky pastry.  It’s just fine to go with a glass of wine and lots of frenetic, noisy conversation.  (thanks Kim for making us all laugh and Maryann for having us all in– it was the best!)

TOMATO RICOTTA TART

1 sheet frozen puff pastry (1/2 package)
4 oz. feta cheese
1/2 cup roasted red peppers, chopped to bits
1 tsp. chopped rosemary (or your favorite herb)
plus a sprig of rosemary for garnish
1 pint cherry tomatoes,* sliced in rounds
a couple shakes of garlic salt
2 tab. olive oil
1/4 tsp more chopped rosemary

Defrost the sheet of puff pastry (I left it overnight in the fridge)– and then carefully unfold it and set it onto a baking sheet that has been sprayed with cooking spray.

Score a border about 1/2″ in from the edge of the pastry.  And poke the center inside the border all across with the the tines of a fork.

Then pop the pastry into a 400 degree oven for just ten minutes until the pastry browns.

Take if from the oven and sprinkle on the feta.  Top that with the roasted red pepper bits.  Sprinkle the 1 tsp. chopped rosemary over the top and then settle on the sliced tomatoes.

Sprinkle on a few shakes of garlic salt and put it bake into the 400 degree oven for about 5 to 10 minutes more.

Take it out and drizzle on the olive oil.  Sprinkle the remaining 1/4 tsp. of chopped rosemary and garnish with a fresh sprig of rosemary.

Good served hot or room temperature.  Enjoy!!

 

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