Heirloom Tomato Tart
6 Martin’s 12-Sliced Potato Rolls, halved
1/4 Cup Olive Oil
1 1/4 Cups Ricotta Cheese
1 Tablespoon Fresh Basil, chopped, plus more for topping
1 Tablespoon Fresh Chives, chopped, plus more for topping
1/2 Teaspoon Lemon Zest
Salt and Pepper, to taste
1 - 2 Pounds Heirloom Tomatoes, sliced to ¼-inch thickness (and/or Grape Tomatoes, sliced in half)
Heat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
Keeping the rolls connected to one another, slice the entire sheet of 6 rolls in half so you have two 3×2 sheets of halved rolls.
Lay both halved sheets of rolls on the prepared baking sheet. Brush lightly with olive oil. Bake in oven for 3-4 minutes until lightly toasted.
Meanwhile, in a medium bowl, stir together the ricotta cheese, basil, chives, lemon zest, salt and pepper until well combined. Spread evenly on top of the toasted rolls, leaving a thin border along the edges.
Top rolls with sliced heirloom tomatoes and/or halved grape tomatoes. Sprinkle with more salt and pepper.
Tip: Try using several different colors and sizes of tomatoes for a nice variety.
Bake tart 10-15 minutes or until golden brown and warmed through.
Cool slightly; season with salt and pepper to taste. Top with more basil and chives, if desired. Serve warm or at room temperature.
Recipe adapted from: www.girlversusdough.com