Heirloom tomato Tart- Fine Cooking

By á-32

Serves 4

Ingredients

• 1 large Egg
• All-Purpose Flour
• 1 17.3 Package Puff pastry thawed
• 3/4 Cup (2oz) finely grated scamorza
• 1/2 Cup Ricotta at room temp
• 1 Tbs. plus 2tsp basil chopped
• 2 tsp chopped parsely
• 1/2 tsp chopped garlic
• 1/2 tsp lemon zest
• salt and pepper to taste
• 2 lb. Heiloom Tomatoes combination of regular and cherry , cored sliced 1/4"
• See salt for serving

Preparation

Step 1

Position a rack in the center of the oven and heat to 400 degrees. line a large rimmed baking sheet with parchment
in a small bowl beat the egg with 2tsp water
Lightly flour a work surface and infold the sheets of pastry side by side. Brush a 1 inch. strip of egg wash. With a rolling pin roll roll the joined sections together smoothing the cases all over the dough. Using a sharp knife trim the dough to a 10 x 16 rectangle. Transfer to the prepared backing sheet.
Gently score a 3/4 inch border around the entire edge. brush the border with the egg wash
I a medium bowl combine the scamorza, ricotta, 1Tbs of the basil, parsley, garlic, lemon zest, 1/4 tsp. salt and 1/4 tsp pepper. Spread row mixture on the dough.
Cut several of the large tomato slices in half and place the cut edges along the border of the filling, overlapping when necessary to provide a continuous edge. Randomly place the remaining slices of the tomato on the surface covering the cheese almost entirely
bake until the border is puffy and golden brown 25-35 min. allow to cool for a few minutes . top with Basil and sea Salt