Tomato Tart

Original recipe developed by Nora Hamade @nomnomyvr

• 1 package of frozen Puff Pastry
• 1 250g of Ricotta Cheese
• 3-4 large Local BC Tomatoes
• 3-4 Fresh Basil Leaves
• Reduced Balsamic Vinegar
• Olive Oil
• Salt & Pepper

1. Thaw frozen puff pastry as directed on the package
2. Cut fresh local tomatoes into thick slices and set aside
3. Gently unfold the thawed puff pastry and place it on a lined cooking sheet. Lightly score a border around puff pastry with a fork.
4. Spread Ricotta Cheese on puff pastry keeping it inside the scored area
5. Spread sliced tomatoes on puff pastry and bake at 375 degrees for about 20-25 mins or until the edges are golden brown
6. Once cooled, top with fresh basil, salt & pepper and drizzle with reduced balsamic vinegar and olive oil.