1 ½ - 2poundsdifferent colored heirloom tomatoessliced ¼ inch thick
Small basil leaves for finishing
salt and pepper to taste
Instructions
Remove the puff pastry from the box and follow the package directions for thawing, generally about 40-45 minutes resting time.
Preheat oven to 375° F.
Once the puff pastry has thawed, gently unfold the pastry. Use a rolling pin to roll the sheet out to even thickness. Place the puff pastry on a parchment or Silpat lined baking or cookie sheet. Fold over the edges of the puff pastry, about ¼ inch, and then fold them over again, so you have a thicker edge like a pizza.
In a bowl, combine the ricotta, 1 ounce of the Parmesan, and chopped basil. Season to taste with salt and pepper.
Using a small offset spatula, spread the cheese mixture into the puff pastry shell. Sprinkle the remaining 1 ounce Parmesan over the tart.
Bake the tart for 15-20 minutes, or until the pastry is golden brown, and the cheese is toasty.
Top the baked tart with the tomato slices placing them down from darkest color to lightest color, sprinkle tomatoes with salt, pepper, and small basil leaves. Serve immediately.