Tomato Tart From 'The Beekman 1802 Heirloom Vegetable Cookbook'

• All-purpose flour, for rolling the pastry
• 1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
• 2 tablespoons olive oil
• 1 cup whole-milk ricotta, drained
• 4 ounces soft goat cheese, crumbled
• 2 large eggs
• 1/3 cup chopped fresh basil
• 3/4 teaspoon coarse (kosher) salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 pound tomatoes, cored, halved, and cut into 1/2-inch-thick slices

1. Preheat the oven to 425u0b0F. Line a baking sheet with parchment paper.
2. On a lightly floured work surface, roll the pastry out to a 10 x 15-inch rectangle and transfer it to the baking sheet.
3. With a paring knife, score a border 1 inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough inside the border all over (this is so the border will rise higher than the center that's been pricked). Brush the center with 1 tablespoon of the oil.
4. In a large bowl, stir together the ricotta, goat cheese, eggs, basil, 1/2 teaspoon of the salt, and the pepper. Spread the mixture over the center of the puff pastry sheet. Top with the tomatoes, overlapping slightly. Sprinkle the tomatoes with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon oil.
5. Bake for 30 minutes, or until the pastry is golden brown and the filling is set.

flour, sheet, olive oil, wholemilk ricotta, goat cheese, eggs, fresh basil, coarse, freshly ground black pepper, tomatoes

Taken from www.seriouseats.com/recipes/2014/08/tomato-tart-from-the-beekman-1802-heirloom-vegetable-cookbook.html (may not work)