Emeril's Tomato Tart

Yield: 4 to 6 appetizer servings

Ingredients:

6 medium tomatoes, sliced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 sprigs thyme

2 sprigs rosemary

1 sheet prepared puff pastry, defrosted according to manufacturer's directions

2 large eggs

6 ounces fresh ricotta, drained of any excess liquid in a fine sieve

1/2cup grated Parmegiano-Reggiano cheese

1/4 cup basil chiffonade

2 tablespoons basil pesto

Basil leaves, for garnishing, if desired

Method:

Preheat oven to 400 degrees F.

Place tomato slices on a baking sheet, and drizzle with the olive oil. Season with the salt and pepper and add the thyme and rosemary sprigs to the pan. Roast the tomatoes for 40 minutes or until they are very soft and most of their liquid has evaporated.

Roll out the puff pastry on a lightly floured work surface until it is 1/8 inch thick. Place the pastry on a parchment lined sheet pan and refrigerate for at least 30 minutes.

Using a large wooden spoon, combine the eggs, ricotta, Parmesan, and basil chiffonade until smooth. Spread the ricotta filling evenly over the pastry base, leaving a 1-inch border and then press the tomatoes into the filling.

Bake for 30 minutes, or until the filling is set and the pastry is golden. Cool slightly.

Drizzle the basil pesto over the tomatoes and garnish with the basil chiffonade over the top.

Slice and serve warm.

This recipe was featured on the Vegging Out Episode of Emeril Green.