FUNKY GARDEN TOMATO AND GORGONZOLA TART

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.

Cut your tomatoes into thin slices, about ¼” thick.  Place a double layer of paper towels on your countertop and place the tomatoes on the towels in a single layer.  Season them with the salt and let them sit for 15-20 minutes.  This will help draw out some of the moisture, so the tart does not get soggy.

Lightly flour your countertop and roll the thawed (but still cold) puff pastry out to a rectangle approximately 15” x 10”.  Place the pastry on the prepared baking sheet and roll about ½ – 1” of the pastry toward the center of the dough to create a small ‘crust’ all around the edge.  Beat the egg yolk with 1 teaspoon of water to make an egg wash and brush it all over the top of the dough including the crust edges.

Place the dough in the oven and bake for 8 minutes until lightly browned.  Remove it from the oven and let it cool for 10 minutes.

Spread the ricotta evenly over the dough, not on the crust.  Sprinkle the Italian seasoning over the top of the ricotta, followed by ¼ cup of the parmesan cheese.

Place the tomatoes on top of the tart, touching side by side in a single layer.  Sprinkle the gorgonzola all over the tops of the tomatoes.  Note – depending the strength (funk) of your gorgonzola you may just want ½ cup or if you a ‘funky’ lover, use the full ¾ cup!!!

Sprinkle the remaining ¼ cup of parmesan over the gorgonzola.  Drizzle the olive oil over the top.

Bake for 10-12 minutes until the crust is golden, and the gorgonzola is bubbly and begins to lightly brown.  Remove and let the tart rest and set for 10-15 minutes.  Spread the basil all over the top of the tart.  Cut into squares and devour warm or at room temperature.