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Baked Heirloom Tomato Tart

15

45

Pecan

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

  • 5 Whole eggs

  • 1 To Taste salt and pepper

  • 1/2 Teaspoon thyme leaves

  • 1/2 Teaspoon red pepper flakes

  • 4 Sprig thyme

  • 1

    When ready to cook, set grill temperature to 350˚F and preheat, lid closed for 15 minutes.

  • 2

    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

  • 3

    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

  • 4

    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

  • 5

    In a small bowl whisk the last egg. Brush the egg wash onto the exposed edges of the pastry.

    • 1 Whole eggs

  • 6

    Place the sheet tray directly on the grill grate and bake for 45 minutes, rotating half-way through.

    : 350 ˚F

  • 7

    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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