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Tomato and Ricotta Tart

Savor the flavors of summer in this wonderful tart. Look for firm, bright cherry tomatoes, but you can substitute vine-ripened full-size tomatoes as well. Beneath the tomato and ricotta is a layer of slowly sautéed onions which balance the tang of the ricotta and the sweetness of the tomatoes. Use any ricotta you fancy, but we urge you to try making your own. It really is easy and the results will astound you!

Tomato and Ricotta Tart

1 tbs. butter
2 onions, sliced
2 garlic cloves, crushed
1 sheet puff pastry
3.5 oz. ricotta cheese (1 cup)
10.5 oz. cherry tomatoes, halved
extra-virgin olive oil for drizzling
fresh thyme sprigs, leaves picked

Preheat the oven to 425°F. Melt the butter in a skillet and add the onions. Season and gently cook until golden, 10-15 minutes. Add the garlic and cook 2-3 minutes more. Cool slightly.

Unroll the pastry and cut into a large circle. Prick with a fork, leaving a one inch border. Spread the onions all over leaving the border open. Dollop on the ricotta, then top with the tomatoes. Season well and drizzle with olive oil. Bake for 15-20 minutes, or until the pastry is puffed and golden and the tomatoes are soft and juicy. Leave to cool for 5 minutes. Drizzle with a little more olive oil, sprinkle with the thyme and serve.

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