Everything Bagel Tomato Tart

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Ingredients:
1 (8 oz) sheet of puff pastry, thawed
1 egg beaten, for egg wash
2 teaspoons Everything Bagel seasoning

4-5 heirloom tomatoes in a variety of colors
3 oz cream cheese, room temp
3 oz whole milk ricotta, strained
3 tablespoons chopped scallions or 1 tablespoon chopped fresh basil, plus leaves for garnish
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper, plus more for garnish
Olive oil
Flake salt

Directions:

Preheat the oven to 375°F. Line a half sheet pan with parchment.

On a lightly floured surface, roll out the puff pastry into a rectangle about 11 x 9.5″ and 1/4” thick. Place on the lined sheet pan. With a sharp small knife, create a border by scoring 1” in from the edge of the dough, careful not to pierce all the way through. With a fork, dock inside of the border. Brush the entire surface with egg wash. Sprinkle Everything Bagel seasoning along the border. Place in the freezer for 10 minutes to firm up.

Bake for 15-18 minutes or until golden brown on top. About halfway through, check to see if the puff has risen. Gently press down with a spatula to let the steam out, so it continues to bake flat. The middle may crack a bit but that’s okay. The filling isn’t runny so it won’t leak through. Return to the oven to finish baking. Then remove from the oven and let sit in the pan 2-3 minutes before transferring the puff to cool on a rack.

Slice the tomatoes 1/4” thick and place on a paper towel to drain the excess liquid.

In a food processor or stand mixer, whip the cream cheese and ricotta together until creamy. To flavor, add scallions or basil or omit if you’d prefer plain. Add the kosher salt and pepper and mix until combined.

Spread the cheese filling evenly inside the border. Arrange the slices of tomato all over the filling. Drizzle lightly with olive oil. Garnish with flake salt, pepper and basil leaves. Cut into slices. Serve immediately.

If you make this tart, I’d love to see! Tag me on Instagram @pastrywithjenn.