1 sheet frozen puff pastry, brushed with olive oil

 

1 cup ricotta cheese

½ cup fresh goat’s milk cheese

1/3 cup basil leaves, torn

1 tsp kosher salt

2 RRF eggs

fresh ground black pepper

 

2 cups assorted sliced heirloom tomato, use different colors, shapes, and sizes. Season with salt and pepper and allow some of the juices to drain before adding to tart.

 

Place puff pastry on a parchment lined baking sheet.

 

Combine cheeses, basil leaves, salt & pepper with the eggs.  Spread over the puff pastry sheet.  Spread tomatoes over the cheese.  Drizzle with olive oil.

 

Bake 350 for 30 minutes until pastry is golden brown and filling is set.  Serve with fresh greens tossed in a light vinaigrette.