We are at the peak of tomato season here in Oregon, and this simple puff pastry tart with vine ripened tomatoes, fresh ricotta and Durant Frantoio EVOO is the perfect way to showcase the end of summer bounty!
Served alongside a simply dressed arugula salad with Durant Balsamic vinegar and more Frantoio extra virgin olive oil and you have an easy and delicious light summer meal or appetizer that can be made quickly with just a few ingredients. Enjoy!
Durant Culinary Directors, Chefs Eric and Sara
Heat your oven to 375F.
On a small, parchment lined baking sheet, lightly brush with approximately 1 Tbsp. of Frantoio olive oil.
Place the tomato halves cut side down and sprinkle with the Durant black garlic salt, the remaining Frantoio olive oil and the balsamic vinegar.
Bake the tomatoes for 30 minutes or until they just begin to brown and the skins easily remove.
Pull tomatoes from the oven, remove all the tomato skins (discard)and reserve the leftover olive oil and balsamic vinegar for use later in the recipe.
Keep the oven on at 375F.
Cut the puff pastry dough into 4 long, rectangles.
Place the puff pastry pieces on a clean, lined baking sheet.
Lightly spread approximately 2 Tbsp. of the ricotta onto each of the puff pastry pieces.
Place four tomato halves, cut side up on the ricotta covered puff pastry pieces, then drizzle with the leftover olive oil/balsamic from the initial tomato roasting pan.
Lightly sprinkle the tarts with the oregano (thyme is also quite nice!).
Lightly sprinkle with a pinch more of the Durant black garlic salt.
Bake at 375F for approximately 15 minutes or until golden brown.
Grate with a little Parmesan or Pecorino cheese to finish a serve with a lightly dressed salad and enjoy with a glass of Durant Pinot Noir Rosé!
Servings 0