Tomato and Corn Tart
Ingredients
- 3/4 cup ricotta cheese
- 10 basil leaves
- 10 mint leaves
- 1 tablespoon olive oil
- 1/4 cup parmesan cheese, grated
- 1 pound puff pastry, rolled out to a ¼ inch thick and cut into about 12 ~5 by 3 inch rectangles
- 1 egg + ¼ teaspoon cold water, whisked
- 2-3 medium sized heirloom tomatoes, sliced thinly or about 18 cherry tomatoes, sliced in half
- 1/4 cup fresh corn kernels
- Maldon salt
- Freshly ground black pepper
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