1poundHeirloom Cherry Tomatoesvariety of red, yellow & orange; cut in half
1-2medium sized tomatoessliced
1sheet frozen puff pastrythawed
1egg
1cupricotta cheese
4ouncescream cheese
zest and juice of 1 lemon
½cupfresh Italianflat leaf parsley
4medium basil leaves; chopped
2green onionssliced fine
¼teaspoonblack pepper
¼teaspoonsalt
mint leaves to garnish
fresh cracked pepper to garnish
sea salt to garnish
Instructions
Pre-heat oven to 400 degrees Fahrenheit. .Let puff pastry sit at room temperature for 30 minutes. Unfold and roll pastry to remove fold lines and slightly increase size.
Place pastry on parchment lined cookie sheet (or lightly greased cookie sheet). Score a half-inch border around edge of puff pastry with a paring knife and prick middle of pastry with a fork all over.
Brush half-inch border with beaten egg. Bake until golden brown 15-18 minutes.
Beat cream cheese in medium sized bowl with electric mixer. Add ricotta cheese, lemon zest and juice, parsley, basil, green onions, pepper and salt. Beat until well blended. Spread cheese mixture over top of cooled puff pastry, staying clear of border.
Arrange halved cherry tomatoes and sliced tomatoes randomly over tart. Sprinkle with mint leaves, fresh cracked pepper and sea salt to garnish.Serves 6 main dish entrees or 12 appetizer servings.