This is the perfect summer recipe for fresh tomatoes. It is also excellent using greenhouse grown, genetically modified, and deliciously out of season tomatoes in the middle of March!

It takes less than 40 minutes to assemble the tart’s layers of mild ricotta, acidic tomatoes, and sweet onions. Underneath this attractive display is puff pastry, which can be found pre-made in the freezer isle of conventional grocery stores. Making the dough from scratch is not recommended- a gummy mess will form instead of a million flaky layers.

Ingredients: 

1 sheet puff pastry, thawed

1 cup whole milk ricotta cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon fresh thyme, finely chopped

3 tablespoons fresh basil, chopped

1/2 teaspoon lemon zest

1/2 of a small white onion

2 teaspoons olive oil

5 small heirloom tomatoes, sliced

Optional finishing touches: Malden Sea Salt and julienned basil leaves

Instructions: 

Step 1: Heat oven to 400 degrees.

Step 2: Unfold thawed puff pastry and roll into a 9 by 13 inch rectangle. Place on a baking sheet lined with parchment paper and prick the surface of the dough with a fork. Bake for approximately 25 minutes, or until golden brown. Cool completely.

Step 3: Combine ricotta, salt, pepper, thyme, basil, and lemon zest in a bowl. Taste, and add additional seasoning if necessary.

Step 4: Thinly slice the onion into rings. Caramelize over low heat with olive oil.

Step 5: Spread ricotta mixture over the cooled puff pastry, leaving a one inch border around the edge. Layer with caramelized onions and tomato slices.

Step 6 (Optional):  Garnish with a hefty pinch of finishing salt and extra basil leaves.