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Tomato Tart

all-purpose flour
1 sheet frozen all-butter puff pastry
2 tbsp. olive oil
1 c. whole-milk ricotta
4 oz. soft goat cheese
2 large eggs
⅓ c. chopped fresh basil
3 – 4 cloves of Barbismoked™ Celery Salt Basil and Lime Smoked Garlic – crushed
¾ tsp. Kosher salt
¼ tsp. Freshly ground black pepper
¾ lb. assorted tomatoes

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out pastry to a 10- by 15-inch rectangle and transfer it to the baking sheet.
With a paring knife, score a border 1 inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough inside the border all over (this will allow border to rise higher than the center that’s been pricked). Brush the center with 1 tablespoon oil.
In a large bowl, stir together ricotta, goat cheese, garlic, eggs, basil, 1/2 teaspoon salt, and pepper. Spread mixture over the center of puff pastry sheet. Top with tomatoes, overlapping slightly. Sprinkle tomatoes with remaining 1/4 teaspoon salt and remaining 1 tablespoon oil.
Bake 30 minutes, or until pastry is golden brown and filling is set.


Based on a recipe featured on Country Living