Tomato and Fico Rosa di Pisticci tart

I’ll be thinking of this bright and colorful combo when the days start getting shorter and cruciferous vegetables are crowding the fridge. Every summer (or at the very end when I can use the oven without suffering too much heat), I bake a tomato tart with the surplus of cherry tomatoes from the garden. The addition of figs is something I’ve seen before, with crumbled gorgonzola I believe, but to save the calories for dessert, I instead spread a layer of ricotta on the pastry crust. Fresh sage leaves are cut into thin strips, sizzled quickly in a tiny amount of olive oil, and scattered all over before sliding the whole thing in the oven.


1 package store-bought puff pastry crust
1/2 cup low-fat ricotta
2 cups tiny cherry tomatoes, or regular tomatoes, halved
6 small figs, halved
4-5 sage leaves, julienned and sauteed in a small amount of olive oil until fragrant
salt & pepper

Preheat oven to 200°C/400°F. Unroll the crust on a baking sheet and spread the ricotta to within an inch from the edge. Top with the tomatoes, figs, and sage leaves. Fold in and crimp the edges. Season lightly with salt and ground pepper. Bake for 25 minutes or until tomatoes are blistered.

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