Heirloom Tomato-Ricotta Tart

• 1 whole Sheet Of Puff Pastry, Thawed
• 2 Tablespoons Olive Oil
• 1 cup Ricotta Cheese
• 1/2 cups Crumbled Goat Cheese
• 1 clove Grated Garlic
• Salt And Pepper, to taste
• 1 teaspoon Italian Seasonings Plus Extra For Garnish
• 4 Heirloom Tomatoes
• 2 teaspoons Balsamic Vinegar

1. Preheat oven to 400 degrees F.
2. On a lightly floured surface, roll out puff pastry to about 14 x 10 inches, so that it will fit into a 13 x 9.5 inch sheet pan (or similar) and its able to come up on the sides.
3. Line the pan in foil and butter the foil.
4. Roll the puff pastry into the bottom of the pan and poke holes in the bottom with a fork.
5. Brush lightly with olive oil.
6. In a small bowl, mix together ricotta cheese, goat cheese, grated garlic, salt, pepper, and seasonings.
7. Spread evenly over puff pastry.
8. Arrange sliced tomatoes over cheese layer.
9. Drizzle with olive oil and a little balsamic vinegar.
10. Sprinkle a little Italian seasonings over tomatoes and bake for 20 to 25 minutes.
11. Let cool before transferring the tart and cutting slices.
12. I didnt have any fresh basil, but if I did I would have sprinkled some on!

pastry, olive oil, ricotta cheese, goat cheese, garlic, salt, italian, tomatoes, balsamic vinegar

Taken from tastykitchen.com/recipes/main-courses/heirloom-tomato-ricotta-tart/ (may not work)