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Roasted Tomato Tart With Ricotta And Pesto Recipe Roasted Tomato Tart With Ricotta And Pesto Recipe
Ingredients
- Yield:
- 4 servings
- 4small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise ¼-inch thick
- Kosher salt and black pepper
- 1sheet packaged puff pastry, thawed (about 7 ounces)
- 3tablespoons crème fraîche or sour cream
- ¼small red onion, very thinly sliced
- Aleppo pepper or red-pepper flakes, for garnish (optional)
- ¾cup fresh ricotta
- Store-bought or homemade pesto, for drizzling
- Extra-virgin olive oil, for drizzling
- Fresh basil leaves, for garnish (optional)
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