This Roasted Tomato Tart with Ricotta and Pesto, inspired by Alexa Weibel and modified by Jeanne Rosner, begins by layering a puff pastry base with crème fraîche or sour cream, adding a tangy and creamy foundation. Sliced tomatoes and red onion are then arranged on top, bringing a burst of color and fresh flavors. The tart is baked until the pastry is golden and crisp, and the tomatoes are slightly roasted.
Once out of the oven, the tart is finished with dollops of ricotta cheese and a drizzle of pesto, adding a creamy, savory, and fresh touch that complements the roasted tomatoes and onions. A sprinkle of red pepper flakes on top gives a slight kick, balancing the creaminess of the ricotta and the brightness of the pesto. The result is a deliciously layered tart that balances tangy, creamy, and fresh flavors, making it an ideal dish for a light meal or appetizer.
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