Tomato tart with basil and ricotta from Williams-Sonoma Breakfast Comforts: With Enticing Recipes for the Morning, Including Favorite Dishes from Restaurants Around the Country by Rick Rodgers

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • SpatulaCity on September 06, 2023

    A nice and simple tart. I used frozen puff pastry dough and it worked well. I pulled it out of the oven when the edges were nice and golden, but should have double checked the bottom to confirm it was fully baked. Ours got a little soggy. Used a variety of tomatoes as shown in the picture and it had a really nice visual impact. Lovely for a simple summer dinner outdoors.

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