Heirloom Tomato And Basil Tart

• 3 large heirloom tomatoes, sliced into 1/4-inch rounds
• Coarse salt and freshly ground black pepper
• 4 tablespoons extra virgin olive oil, divided
• 1 sheet puff pastry, thawed
• 4 garlic cloves, minced
• 1 cup ricotta cheese, crumbled
• 2 ounces aged goat cheese, grated
• 1 egg, beaten with 1 tablespoon water
• 1/4 cup basil chiffonade

1. Preheat the oven to 425 degrees Fahrenheit.
2. Toss the tomato slices with salt, pepper, and 2 tablespoons of olive oil. Arrange the tomato slices on a rack and let some of the moisture drain for 30 minutes.
3. Roll the puff pastry to about 13x9-inch rectangle and place on a parchment-lined baking sheet. Fold the edges to create a half-inch border. Brush the interior of the rectangle with the remaining 2 tablespoons of olive oil. Arrange the tomato in overlapping slices on the pastry, leaving the borders clear. Sprinkle the tomatoes with the garlic, ricotta, and goat cheese. Brush the edges of the pastry with the egg wash.
4. Place the tart in the oven and immediately reduce the heat to 400 degrees. Bake the tart until the pastry is puffed and golden and the tomatoes are tender, 30 to 40 minutes. Remove the tart from the oven and sprinkle with the basil. Cool for 10 minutes, slice, and serve.

heirloom tomatoes, salt, extra virgin olive oil, pastry, garlic, ricotta cheese, goat cheese, egg, basil chiffonade

Taken from www.epicurious.com/recipes/member/views/heirloom-tomato-and-basil-tart-1240267 (may not work)