Tomato Tart with Pesto Ricotta

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What is your love language?  I'm super obsessed with the love language quiz - which you can find here.  Some psychologist has this theory about how everyone gives and accepts love in one of 5 ways and it's illuminating. 

Update:  when I just went to go find that link I got sucked in and took it again.  Interestingly it has recently changed and I am now a 10 on Acts of Service.  That means I'm super lazy and want you to make me not have to do stuff and we'll call it love.  But whatever.  You're definitely not interested in this.  You're here for cheese.

Anyway, I'm really interested in love languages because I think it's important that we love people the way that they receive love best.  There are two types of love languages - the one that you can find above (sorta scientific) and also the food kind (made up).  

For example, I receive love best in the form of pasta.  My roommate receives love in the form of hours spent on the couch watching whatever TV show we're currently obsessed with.  My friend Amanda receives love in the form of wine.  My friend Elsa receives love in the form of dumplings.  I have not yet figured out what my boyfriend's food love language is.  He is a complicated guy.

Actually he isn't.  He likes heirlooms tomatoes because he likes fancy stuff.  To be fair, I think I'm fancy when I eat gruyere cheese, so we all have our fancy food kryptonite.  I made this recipe with pesto to make it my quintessential summer dish.  Here's a post about pesto from last year.  You should use a straight up basil pesto for this recipe, though, because you don't want to add any more water.  There's plenty in the tomatoes.

We're drawing almost to the end of tomato season and there are definitely some people who may tell you that you can't eat tomatoes the rest of the year because they're not as good.  Please inform these people that it's not the tomatoes that aren't as good, but instead that THEY THEMSELVES are not as good. Then go make this with the best tomatoes you can find - maybe heirlooms, maybe cherries.  Anything will work, to be quite honest.  Let's just do our best, ok?

Easy pesto tomato tart

  • 1 sheet puff pastry
  • 1/3 cup ricotta cheese
  • 1/4 cup pesto
  • 2 large heirloom tomatoes
  • salt and pepper

Preheat oven to 400 degrees, then line a cookie sheet with parchment paper and spray with oil.

Slice tomatoes to about 2 centimeters wide.  Salt and place on a paper towel to absorb the extra water.

Measure out ricotta cheese and place in a paper towel.  Use a couple of them or a dish towel to absorb as much water as possible, then place cheese in a bowl and stir in pesto.  Taste, then add salt and pepper to taste.

Use a rolling pin (or wine bottle) to roll your puff pastry out about an inch wider on all sides than it already is.  Transfer puff pastry to parchment paper and cut about an inch off each corner.  Spread ricotta mixture across pastry with about 2 inches of space from to edge.  Place tomatoes on top of ricotta.  Top with salt and pepper to taste.

Gently fold the leftover crust over the tomatoes, pinching into place.

Bake for 10-15 minutes until the crust is golden brown.  Serve immediately or the crust will get soggy!