Ingredients:

  • 1.5 lbs (680g) ripe tomatoes, such as Roma or San Marzano, halved or quartered if large
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 (14 ounce/400g) container whole milk ricotta cheese
  • 1 large egg
  • ¼ cup (30g) grated Parmesan cheese
  • ¼ teaspoon (1.25ml) salt
  • ⅛ teaspoon (0.625ml) nutmeg
  • 1 sheet (14.1 ounces/400g) frozen puff pastry, thawed
  • ¼ cup (60ml) basil pesto, store-bought or homemade
  • 1 tablespoon (15ml) olive oil, for brushing
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, garlic, oregano, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast until softened and slightly caramelized (about 30 minutes). Let cool slightly.
  2. In a large bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and nutmeg. Mix well.
  3. Preheat oven to 400°F (200°C). On a lightly floured surface, gently roll out the puff pastry slightly larger than your tart pan. Carefully transfer the pastry to the tart pan, pressing it into the bottom and up the sides. Trim any excess pastry.
  4. Spread basil pesto evenly over the bottom of the pastry crust. Spread the ricotta mixture over the pesto. Arrange the roasted tomatoes on top of the ricotta filling.
  5. Brush the pastry crust with olive oil. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
  6. Let the tart cool slightly in the pan before carefully removing it. Garnish with fresh basil leaves, if desired. Serve warm or at room temperature.