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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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