![](https://stage-www.relish.com/image-resizer/fit=cover,f=auto,w=412/https://seriouseats.com/thmb/t0IZ9ozsfPs1ZSN7Tx0c2Rxk1TQ=/origxorig/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__08__20140818-beekman-heirloom-vegetable-tomato-tart-paulette-tavormina-6f801abfbec74e7bb1fb6762ad9ca1ac.jpg)
Tomato Tart From 'The Beekman 1802 Heirloom Vegetable Cookbook'
Ingredients (10)
- All-purpose flour, for rolling the pastry
- 1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
- 2 tablespoons olive oil
- 1 cup whole-milk ricotta, drained
- 4 ounces soft goat cheese, crumbled
- 2 large eggs
- 1/3 cup chopped fresh basil
- 3/4 teaspoon coarse (kosher) salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 pound tomatoes, cored, halved, and cut into 1/2-inch-thick slices
Directions
Learn how to make this recipe at Serious Eats
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!