Rustic Tomato Tart

Ingredients

• ½ pack Farm Boy™ Butter Puff Pastry thawed overnight in fridge
• 1 large Farm Boy™ Egg beaten
• 250 g assorted heirloom tomatoes cut into ¼” thick slices
• ¾ cup ricotta cheese
• 1/3 cup Farm Boy™ Original Goat’s Milk Cheese crumbled
• 1 tsp Farm Boy™ Garlic Flowers
• Farm Boy™ Fleur de Sel to taste
• freshly cracked black pepper to taste
• 6 Tbsp Parmigiano Reggiano cheese divided
• Farm Boy™ Organic Crushed Chili Peppers and black pepper for garnish
• 2 Tbsp fresh basil leaves sliced, plus a few for garnish
• Farm Boy™ Extra Virgin Olive Oil for garnish

Directions

1. Preheat oven to 400°F.
2. Place a sheet of parchment paper on your work surface and unroll one sheet of Farm Boy™ Butter Puff Pastry on it. Using a rolling pin, roll to a 10” x 12” rectangle. Transfer parchment and pastry to a large sheet pan.
3. Brush edges of pastry with beaten Farm Boy™ Egg, then fold edges in to form a border all around pastry. Brush rim with egg and prick the centre of the pastry with the tines of a fork. Bake for 15 minutes.
4. Meanwhile, place sliced tomatoes on paper towels and sprinkle with Farm Boy™ Fleur de Sel. Let them sit for 10 minutes; the salt will draw out the moisture from the tomatoes. Pat tomatoes dry.
5. In a medium bowl, combine ricotta cheese with Farm Boy™ Original Goat’s Milk Cheese, Farm Boy™ Garlic Flowers, and sliced basil. Add 2 Tbsp Parmigiano Reggiano, Farm Boy™ Fleur de Sel, and freshly cracked black pepper to taste.
6. Remove pastry from the oven and press down centre as it will have puffed up. Spread the ricotta mixture onto the centre of the tart, making sure you leave edges clear. Shingle tomatoes decoratively over cheese. Sprinkle with 2 Tbsp Parmigiano Reggiano and place back in the oven. Bake for an additional 15 minutes, until pastry is crisp and golden brown.
7. Let tart cool to warm or room temperature and serve garnished with cracked black pepper, Farm Boy™ Organic Crushed Chili Peppers, a drizzle of Farm Boy™ Extra Virgin Olive Oil, and basil leaves.