I made this tomato tart this weekend for happy hour and it was insanely good and easy! Tomato season is drawing to an end and this is a great way to use up leftover tomatoes while they are perfectly ripe and full of flavor. I used crescent rolls as the base but next time I may try a pie crust or puff pastry. The crescent rolls were light and flakey but I almost wanted the bottom to be crispier. You can’t go wrong with any of those choices though. The lemon herb ricotta pairs perfectly with the tomatoes. This great served warm or at room temperature. Enjoy!
H E I R L O O M T O M A T O T A R T
4-5 Heirloom tomatoes in a variety of colors
1.5 cups ricotta cheese
1 cup finely shredded Parmesan cheese
zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons chopped chives
2 tablespoons chopped fresh basil
2 rolls crescent rolls (in refrigerator section near cheese)
On a baking sheet spread out the crescent rolls evenly. Bake at 350 degrees 8 minutes. Remove from oven and let cool.
Slice tomatoes and pat dry with paper towel. Sprinkle with salt and pepper.
In a medium bowl mix together ricotta, Parmesan cheese, lemon zest, lemon juice, chives, and basil. Season with salt and pepper.
Spread ricotta mixture over cooled crescent rolls. Layer sliced tomatoes. Sprinkle with extra chopped chives and basil. Bake at 350 degrees 10-15 minutes.
I also wanted to share this twist front tee I recently ordered. It is only $22 and a great tee just to toss on with jeans or jean shorts. It comes in several colors and runs TTS. I am wearing a small.