A Life, Lived: Fresh Tomato and Ricotta Tart

The tomatoes this summer have been amazing. The flavour has been so pronounced that they don't need much adornment at all. A few weeks ago I was rooting through the fridge and found some ricotta that needed to be eaten up. his sent me to google to see if I could find some sort of tomato ricotta tart. Happily this recipe from the Washington Post popped onto the browser.

Using prepared puff pastry sheets, this tart takes only 10 minutes to assemble. Wonderfully versatile, the tart can serve as an hors d'oeuvre, appetizer, lunch entree or even a side dish (we ate it for dinner with a salad . . . although someone, who shall remain nameless, might have had three pieces). Look for really red tomatoes or colourful heirloom tomatoes: the more vibrant the color, the more attractive the tart.

The taste is fresh and delicious - a perfect showcase for the fresh tomatoes that sadly will be disappearing from the markets hereabouts shortly.

Fresh Tomato and Ricotta Tart

2 sheets (about 1 pound) puff pastry (each 9- to 10-inch-square)
1 cup part-skim ricotta cheese
1/2 cup plus 1 teaspoon freshly grated Parmesan cheese
1 large egg, beaten
Freshly ground pepper
Freshly grated nutmeg
2 large (about 1 pound) tomatoes, cut in half and sliced 1/4 inch thick

Preheat the oven to 400 degrees.

Line two baking sheets with parchment paper and place a puff pastry sheet on each piece of parchment. Using a small knife, form a 1-inch "frame" around the edge of the pastry by cutting a row of diagonal marks in the dough. Do not cut all the way through. Use a fork to prick the area inside the frame every 2 or 3 inches. Set aside.

In a small bowl, combine the ricotta, 1/2 cup of Parmesan and the egg. Add pepper and nutmeg to taste and mix thoroughly. Set aside.

Spread half of the ricotta mixture over the pastry, keeping it inside the frame. Cover the ricotta with the slices of one tomato, overlapping the slices slightly, like shingles on a roof. Sprinkle half of the remaining Parmesan over the tomatoes. Repeat with the remaining ricotta mixture, tomato slices and Parmesan. Bake until the pastry has puffed and browned, about 20 minutes. Let it rest 5 to 10 minutes before slicing. Serve warm.