This recipe is adapted from Favorite Recipes Books for Cooks 4, 5 & 6 a feature item in OUR MARKET. It is a super easy recipe, with no pastry to make, perfect for summer entertaining. Make a whole tart, carry it to the table and cut it up for family and friends.
Serves 6
2 cups ricotta cheese
4 Tbls creme fraiche
2 organic eggs, lightly beaten
6 Tbls grated Parmesean cheese
1 large handful arugula leaves snipped
1 tsp kosher salt, or more to taste
freshly ground black pepper
1 lb puff pastry
4 firm ripe tomatoes, thinly sliced
1 organic egg yolk beaten with 1 Tbls. milk to glaze
Heat oven to 400 degrees.
Place ricotta, cream, 2 eggs, lightly beaten, and Parmesan in a bowl and mix well. Stir in snipped arugula and add 1 tsp salt and freshly ground pepper to taste.
Read instructions on puff pastry box for rolling out. We suggest a rectangle about 12 by 15 inches and about 1/4 inch thick.
Place the rolled out pastry onto a floured baking sheet (don't worry if the edges hang over, you can roll them into a crust). Spread the ricotta mixture over the pastry leaving a 1-2 inch border. Brush the border with the glaze (1 yolk beaten with 1 Tbls. milk). Fold over border to meet filling. Arrange tomatoe slices in rows down the length of tart. Sprinkle with more salt and pepper, brush the edges with what is left of the egg glaze and bake until filling is puffed and set about 30-35 minutes. Pull from the oven and let cool slightly before cutting or serving. Drizzle with good olive oil.
