We weren’t sure what to call this when we made it the other day. It’s not exactly a tart, but it’s not a flatbread either. It’s in-between, so let’s call it a tartbread! It’s easy to make this recipe into a meal, just add cooked shrimp or chicken before baking. This makes a great lunch reheated the next day too!
Preheat even to 350 degrees
- One large yellow tomato sliced into fourths
- One large red tomato sliced into fourths
- Cracked black pepper
- Olive oil
- 6 oz. ricotta cheese
- 3/4 cup grated parmesan cheese
- 2 eggs
- 3/4 cup fresh basil, shredded, plus torn leaves for topping
- 1 sheet frozen puffed pastry, thawed
Place tomatoes on a baking sheet. Brush each with olive oil and sprinkle with pepper. Bake for 30 minutes, or until soft and slightly dried.
In a food processor, mix ricotta, parmesan, and eggs until smooth. Stir in shredded basil. Once tomatoes are done, raise oven to 375 degrees. Place pastry on a baking sheet lined with parchment paper. Spread filling on pastry, leaving a 3/4 inch border. Press tomatoes into filling and place torn basil on top. Bake for 40 minutes.
When done, sprinkle with additional parmesan cheese, if desired, and cut into squares using a pizza cutter.
Makes 18 pieces