Tomato Tart

Directions

1Preheat the oven to 425°F in line large baking sheet with parchment paper.

2In a medium size bowl, toss the tomatoes with the olive oil, thyme and season with salt and pepper. Place the tomatoes on a baking sheet, and bake in the oven for about 15 minutes until softened slightly. Set aside and cool.

3In the meantime, purée the Ricota cheese in a food processor until very creamy. Place in a bowl and set aside.

4On a lightly floured surface, roll out the puff pastry to remove the fold marks. Cut out 20 squares with a 2 inch cookie-cutter or you may use around cookie-cutter. Place the rounds on the baking sheet and brush with the beaten egg. Cover the squares with another piece of parchment paper, and place another empty baking sheet on top. This will help keep the dough from rising and cook the squares evenly. Place in the oven and bake for 20 minutes. Uncover and bake until golden brown, 2 to 3 minutes more. Transfer the squares to a large serving platter.

5Spoon about 1 teaspoon of the cheese mixture over each square, top with one red cherry tomato and one yellow tomato, cut side up. Sprinkle with alittle salt and pepper over the tops of the tarts.