By Traeger Kitchen
A wood-fired appetizer like no other. These baked heirloom tomato tarts are simple to make and will get your next party started off in smokin’ fashion.
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|1 Whole||sheet puff pastry, chilled|
|2 Pound||heirloom tomatoes, various shapes and sizes|
|1/2 Tablespoon||kosher salt|
|1/2 Cup||ricotta cheese|
|1 To Taste||salt and pepper|
|1/2 Teaspoon||thyme leaves|
|1/2 Teaspoon||red pepper flakes|
When ready to cook, set grill temperature to 350˚F and preheat, lid closed for 15 minutes.
Place the puff pastry on a parchment lined sheet tray, and make a cut ¾ of the way through the pastry, ½” from the edge.
1 Whole sheet puff pastry, chilled
Slice the tomatoes and season with salt. Place on a sheet tray lined with paper towels.
2 Pound heirloom tomatoes, various shapes and sizes
1/2 Tablespoon kosher salt
In a small bowl combine the ricotta, 4 of the eggs, salt, thyme leaves, red pepper flakes and black pepper. Whisk together until combined. Spread the ricotta mixture over the puff pastry, staying within ½” from the edge.
1/2 Cup ricotta cheese
4 Whole eggs
1 To Taste salt and pepper
1/2 Teaspoon thyme leaves
1/2 Teaspoon red pepper flakes
4 Sprig thyme
To Taste salt and pepper
In a small bowl whisk the last egg. Brush the egg wash onto the exposed edges of the pastry.
1 Whole eggs
Place the sheet tray directly on the grill grate and bake for 45 minutes, rotating half-way through.
350 ˚F / 177 ˚C
When the edges are browned and the moisture from the tomatoes has evaporated, remove from the grill and let cool 5-7 minutes before serving. Enjoy!
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