Roasted Tomato Tart with Ricotta and Pesto

cooking.nytimes.com

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

4 small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise ¼-inch thick

Kosher salt and black pepper

1 sheet packaged puff pastry, thawed (about 7 ounces)

3 tablespoons crème fraîche or sour cream

¼ small red onion, very thinly sliced

Aleppo pepper or red-pepper flakes, for garnish (optional)

¾ cup fresh ricotta

Store-bought or homemade pesto, for drizzling

Extra-virgin olive oil, for drizzling

Fresh basil leaves, for garnish (optional)

Directions at cooking.nytimes.com

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