Tomato And Corn Tart

• 3/4 cup ricotta cheese
• 10 basil leaves
• 10 mint leaves
• 1 tablespoon olive oil
• 1/4 cup parmesan cheese, grated
• 1 pound puff pastry, rolled out to a 1/4 inch thick and cut into about 12 ~5 by 3 inch rectangles
• 1 egg + 1/4 teaspoon cold water, whisked
• 2-3 medium sized heirloom tomatoes, sliced thinly or about 18 cherry tomatoes, sliced in half
• 1/4 cup fresh corn kernels
• Maldon salt
• Freshly ground black pepper

1. 1. Preheat oven to 400F.
2. 2. In a small bowl, mix together ricotta, basil, mint, olive oil, and Parmesan.
3. 3. Place puff pastry rectangles on a parchment paper lined baking sheet. Brush each piece generously with egg wash, then use a sharp knife to score a 1/4-1/2 inch border around each one.
4. 4. Spread a dollop of ricotta mixture into the center of each rectangle and use a spoon to gently spread within the scored border. Sprinkle corn evenly onto each one, then press one large tomato slice or 2-4 cherry tomato halves into the center of each one. Sprinkle generously with Maldon salt and black pepper.
5. 5. Bake for 20-25 minutes, until pastry is golden brown and cheese is melty. Let cool slightly before serving.

ricotta cheese, basil, mint, olive oil, parmesan cheese, pastry, egg , tomatoes, fresh corn kernels, salt, freshly ground black pepper

Taken from food52.com/recipes/72804-tomato-and-corn-tart (may not work)