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Tomato Tartlets with Puff Pastry
Ingredients
  • 1 8.5 oz sheet puff pastry e.g. Pepperidge Farm Puff Pastry
  • 1 egg
  • ¾ cup whole milk ricotta cheese 8 oz
  • ¼ cup grated Parmigiano-Reggiano 4 oz
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon fresh basil minced, plus more whole leaves for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ lb mini heirloom tomatoes halved, or cherry, grape, or regular heirloom tomatoes sliced
  • 1 tablespoon olive oil
  • flaky sea salt to finish
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