Roasted Tomato Tart With Ricotta and Pesto | Recipe Cart

Name: Roasted Tomato Tart With Ricotta and Pesto | Recipe Cart
Total time: 1 min
Ingredients: 4 small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise 1/4-inch thick; Kosher salt; black pepper; 1 sheet packaged puff pastry, thawed (about 7 ounces); 3 tablespoons crème fraîche or sour cream; 1/4 small red onion, very thinly sliced; Aleppo pepper or red-pepper flakes, for garnish (optional); 3/4 cup fresh ricotta; Store-bought or homemade pesto, for drizzling; Extra-virgin olive oil, for drizzling; Fresh basil leaves, for garnish (optional)

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Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like ku

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Ingredients

4 small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise 1/4-inch thick
Kosher salt
black pepper
1 sheet packaged puff pastry, thawed (about 7 ounces)
3 tablespoons crème fraîche or sour cream
1/4 small red onion, very thinly sliced
Aleppo pepper or red-pepper flakes, for garnish (optional)
3/4 cup fresh ricotta
Store-bought or homemade pesto, for drizzling
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish (optional)