The tomato was not widely accepted as a food until the 19th century; now 93 percent of American gardening households grow tomatoes. This tart recipe will help you make up for any lost time. Tomatoes and creamy ricotta: good in pasta, great on pizza, but perfect in a tart.
• 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
1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. On a lightly floured work surface, roll the pastry out to a 10x15-inch rectangle and transfer it to the baking sheet.
3. 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 is so the border will rise higher than the center that’s been pricked). Brush the center with 1 tablespoon of the oil.
4. In a large bowl, stir together the ricotta, goat cheese, eggs, basil, 1/2 teaspoon of the salt, and the pepper.
5. Spread the mixture over the center of the puff pastry sheet. Top with the tomatoes, overlapping slightly. Sprinkle the tomatoes with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon oil.
6. Bake for 30 minutes, or until the pastry is golden brown and the filling is set.