Author Notes
Fresh tomatoes are the star of this bright and punchy tart. Beautiful enough for a summer brunch, easy enough to become a comforting classic. —Christina Spleen
Ingredients
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1 piece
frozen puff pastry
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1 cup
whole milk ricotta
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.5 cups
fresh shredded mozzarella
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1 tablespoon
dijon mustard
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2
fresh tomatoes
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.5
onion, diced
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4 pieces
bacon
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1
egg (for egg wash)
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1 handful
fresh basil
Directions
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Preheat your oven to 400 degrees, and defrost puff pastry as nessecary.
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Cook bacon for about 8 minutes on baking sheet in the oven. Bacon should be cooked but not yet crispy.
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Allow the bacon to drain on papertowels before coarsely chopping and setting aside.
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Combine mozzarella, ricotta and mustard in a smal mixing bowl.
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Roll out the puff pastry with a rolling pin. Spread the ricotta mixture over the puff pastry, leaving about a 1 inch margin around the pastry
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Lay out the thinly sliced tomatoes over the ricotta mixture. Season generously with salt and pepper.
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Sprinkle the diced onion and chopped bacon across the top.
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Brush the edges of the pastry tart with egg wash.
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Bake in the oven for about 25-30 minutes. The edges of the tart should puff up and become light brown.
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Top with fresh basil and serve!
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