This is a riff on a recipe I saw online at Bon Appetit.McEvoy Ranch Rosemary Olive Oilpulls all the flavors together and makes the assembly very easy. This is a perfect appetizer or light lunch with a beautiful green herb salad.Ingredients1 sheet of puff pastry defrosted (14 oz.)All-purpose flour for dusting3 Tbsp.McEvoy Ranch Rosemary Olive Oil1 # tomatoes (approximately 3 medium), sliced ¼” thick1 lemon, zestSea salt and Aleppo pepperFresh Ricotta or Creme Fraiche (optional)Directions
Preheat oven to 400F.
On a lightly floured surface, roll puff pastry into a rectangle slightly larger than the original size (approximately 15 x 10).
Place pastry on a parchment-lined baking sheet.
Prick dough all over with a fork.
Brush dough with 1 Tbsp. Rosemary Olive Oil.
Arrange sliced tomatoes on top of the dough.
Scatter lemon zest on top of tomatoes.
Sprinkle salt and Aleppo pepper on top of tomatoes.
Drizzle 1 Tbsp. Rosemary Olive Oil on top of tomatoes.
Bake 30 to 35 minutes - rotating halfway through baking.
Remove tart from oven and drizzle with 1 Tbsp. Rosemary Olive Oil.
Cool slightly and serve with fresh whole milk ricotta or creme fraiche on the side.