This simple tart showcases gorgeous, multicolored heirloom tomatoes.
Aged balsamic vinegar has a beautiful syrupy texture because the longer it ages, the more evaporation takes place.
Balsamic glaze can be used in its place, but keep in mind it often has added sugar.
Photo: Jacob Fox
Line a baking sheet with parchment paper.
Arrange tomatoes in a single layer on a clean kitchen towel.
Top with a second kitchen towel and weight down with a baking sheet.
Let stand for at least 10 minutes to release excess moisture.
Meanwhile, roll pastry into an 11-by-12-inch rectangle on a lightly floured surface.
Transfer to the prepared pan.
Score a 1-inch border strip along each side of the rectangle.
Brush the border with egg wash. Pierce the pastry all over with a fork.
Let cool for 5 minutes.
Meanwhile, mix ricotta, fontina, sun-dried tomatoes, parsley, oregano and pepper in a small bowl.
Spread in an even layer over the crust, inside the rim.
Arrange the tomatoes over the filling.
Drizzle with balsamic vinegar (or glaze) and oil and sprinkle with salt.
Garnish with more herbs, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
