Tomato & Ricotta Tart

1 pint Whole Milk Ricotta

2 Lemon Zest

1/2 cup Grated Parmesan

1 Egg, lightly beaten

1 teaspoon Kosher Salt

2 tablespoons Parsley, finely chopped

2 tablespoons Chives, finely chopped

1 sheet Puff Pastry

2-3 various Heirloom Tomatoes, sliced

1/2 cup Basil Leaves, torn

8 ounces Bacon (chopped)

Flakey Sea Salt

Olive Oil

Black Pepper, freshly cracked

step-by-step directions

In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoon of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use. Up to a day ahead of time, make the Ricotta mixture.  The flavors will continue to blend and enhance the longer it sit

Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Next, spread the Ricotta filling out to all four edges in a nice even layer, leaving a 1-inch border of crust. Fold the edges in and using your thumb and forefinger, create fluted edges. Bake until golden brown and bubbly looking on top, 30-35 minutes. Be sure to achieve a nice deep golden crust so the middle and bottom aren't soggy!

Meanwhile, preheat a skillet over medium-high heat. Add Bacon and sauté until crisp. Remove to a paper towel lined plate and set aside.

Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the cooked Bacon, torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.