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Roasted Tomato Tart with Ricotta and Pesto
Ingredients
  • 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)
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