Ingredients
1 cup ricotta
1/2 cup grated Parmesan cheese
1 small red onion or shallot
3 medium or 2 large ripe tomatoes
8-10 basil leaves
1 teaspoon sharp French mustard
I box good quality puff pastry
I like Dufour's classic puff pastry, which is in the freezer section of our local Bishop's market. You do have to remember to move it to the refrigerator a few hours or even a day ahead so it thaws.
Slice the tomatoes and set them on paper towels to drain.
Mix the ricotta with the mustard. Sliver the basil, grate the Parmesan and add those too. Grind in black pepper to taste.
Meanwhile, unfold your puff pastry onto a large sheet of parchment paper. Pinch the edges around the rectangle to make a border and prick the pastry all over with a fork.
Spread the ricotta mustard mixture onto the bottom of the tart, leaving the outside edges bare.
Arrange the sliced onion over the ricotta, followed by tomato slices and more basil if you like. Sprinkle a bit more Parmesan cheese over the top.
Bake at 385 until brown and bubbly, 30-35 minutes. Use a pizza cutter to slice into squares--this is quite delicious at room temperature so great to make ahead!
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