Heirloom Tomato Tart Recipe | Trisha Yearwood | Food Network

Ingredients

• 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
• All-purpose flour, for rolling
• 1 1/4 pounds heirloom tomatoes (5 or 6 small tomatoes of various colors)
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 cup fresh ricotta
• 1 teaspoon grated lemon zest
• 2 cloves garlic, grated
• 1/2 cup grated Parmesan
• Extra-virgin olive oil, for brushing and drizzling
• 1/4 cup torn fresh mint