Tomato Ricotta Tart
Ingredients
- 1 pound tomatoes, sliced 1/4 inch thick
- All-purpose flour for rolling
- 1 sheet puff pastry, thawed
- 1 large egg lightly beaten with 1 teaspoon water for egg wash
- ½ cup whole-milk ricotta cheese
- ½ cup shredded fontina cheese
- ⅓ cup slivered oil-packed sun-dried tomatoes
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 tablespoon chopped fresh oregano, plus more for serving
- ¼ teaspoon ground pepper
- 1 tablespoon aged balsamic vinegar or balsamic glaze
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon flaky sea salt, such as Maldon
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