Whipped Ricotta Tomato Tart

Preparation

Juicy, fresh tomatoes are the star of this tart, which relies on a freezer staple—puff pastry—as a crisp yet sturdy base. Whipping fresh ricotta in the food processor completely transforms it into a light and fluffy spread, and a bright herb pesto is drizzled over the top for a punchy and vibrant finish. Peak season tomatoes need little more than salt to shine, and this tart supports them in their finest form. 

*This recipe originally ran in the US on HexClad.com.

1. Pickle the onion. In a small bowl, combine onion, lemon juice, and a pinch each of salt and sugar. Let sit at room temperature, stirring occasionally, while you prepare the rest of the recipe. 

2. Prepare the tomatoes and tart shell. Line a rimmed baking sheet with a double layer of paper towels. Arrange tomato slices in a single layer on towels and season with ½ teaspoon salt. Flip tomatoes and season with another ½ teaspoon salt. Cover with another layer of paper towels and let sit at room temperature to soak up excess liquid, 20 minutes and up to 1 hour.

3. Preheat the oven to 400ºF/200/ºC with a rack in the center. 

4. On a lightly floured piece of parchment paper, roll out the puff pastry to an 11-by-10-inch rectangle. Using the tip of a knife, lightly score a rectangle about ½ inch/1½ cm) inside the edge. With the tines of a fork, lightly prick holes all over within the rectangle. Freeze for at least 30 minutes. 

5. Slide frozen puff pastry off parchment directly onto HexClad Hybrid Pizza Steel. Brush the pastry all over with egg wash. Bake for 15 to 18 minutes, until deep golden and puffed. Let cool completely. 

6. Meanwhile make the pesto. In a food processor, pulse the Parmesan until grated. Add basil, pine nuts, and garlic and pulse until finely chopped. With the food processor running, slowly stream in oil until emulsified. Season with salt and pepper. Scrape into a medium bowl, cover and refrigerate.

7. Make the whipped ricotta. Wipe out bowl of food processor (no need to rinse), then add the ricotta and lemon zest. Season with salt and pepper. Pulse until whipped and smooth. Scrape into another medium bowl, cover and refrigerate.

8. Assemble tart. Transfer tart shell to a platter or board. Dollop ricotta in the center and spread to the edges of the inner rectangle. Layer with tomato slices, drizzle with pesto and garnish with strained pickled onion, basil and chives. Serve with remaining pesto on the side or reserve remaining pesto for another use.