Tomato & Ricotta Tart with Tarragon & Pinenuts

This Tomato & Ricotta Tart with Tarragon & Pinenuts is a delightful blend of flavors, featuring the sweetness of tomatoes, the creaminess of ricotta, and the aromatic essence of tarragon. Topped with crunchy pine nuts and encased in a flaky puff pastry crust, it's a perfect dish for brunch, lunch, or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 200g ricotta
• 2 tbsp chopped fresh tarragon leaves
• 2 tomatoes, thinly sliced
• 2 tbsp pine nuts
• Salt and pepper, to taste
• 1 egg, beaten for egg wash

Instructions:

Warm the oven up to 390F 200C

Put parchment paper on the bottom of a baking sheet

Prepare the tray and roll out the puff pastry on it

Cover the pastry with ricotta, making sure to leave a border around the edges

Put small pieces of tarragon on top of the ricotta

Put a single layer of tomato slices on top of the ricotta

To taste, add salt and pepper

Put pine nuts on top of the tomatoes

To make a crust, fold the edges of the pastry in

Beat an egg and use it to brush the edges of the pastry

After the oven is hot, bake the pastry for 20 to 25 minutes, or until it is golden brown and crisp

Take it out of the oven and let it cool down a bit before cutting it

If you want, you can serve it warm and top it with more tarragon leaves