Growing up we always had tomatoes in our garden and we would eat them in the simplest manner. My mother would slice the top off of the tomato, slice homemade bread (we barely had store bought growing up), moisten the top of the bread with water, then rub the fresh tomato on top, squeezing slightly so the seeds and juice of the tomato would be absorbed into the bread…this concoction would be our lunch and it was heavenly!
Another favorite that my mother would make was to toast that same homemade bread, top it with some ricotta cheese and place some sliced tomatoes on top. I still do this for lunch or a snack and even Kelsi does this one, although she kicks it up a notch by adding salt and pepper. This favorite from my childhood was my inspiration for this recipe!
Purchased puff pastry works out fine for this recipe, let it defrost and roll it out a little, using a fork poke the pastry
mix the ricotta with salt, pepper and lemon zest, mix weel
place the ricotta cheese on your prepared dough
add sliced tomatoes
add chopped up basil and a little olive oil
bake for 15-20 minutes or until the puff pastry is nice and brown, add fresh basil on top
slice and serve!
I loved how easy this recipe was to make! Adding lemon zest to the ricotta is not a traditional ingredient but I had a bunch of lemons arounds and wanted to see how it would taste, we loved it! The lemon zest made the tomato tart taste fresh and not heavy in any regards!!!! Everyone went crazy for this recipe, so I know I will make it again for sure, please let me know how you, your family and friends enjoy it.
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Thank you again ~ Patty Limatola-Tanenbaum