Cherry Tomato & 3 Cheeses Tart

1. Preheat oven to 375F.

2. Gently roll out puff pastry on a lightly floured surface to even out. With a knife, score (don’t cut all the way through) a half inch border around the outside of the pastry as if making a frame. Place scored puff pastry on a parchment-lined or lightly oiled baking sheet.

3. Drain any excess liquid from the ricotta cheese. In a medium bowl, combine ricotta cheese, gorgonzola and pesto. Mix well. Spread cheese mixture evenly on puff pastry inside of border.

4. Cut cherry tomatoes in half and place cut side up, tightly and side-by-side, inside border. Drizzle tomatoes lightly with olive oil, sprinkle generously with salt and pepper and top with parmesan cheese. Brush the 1/2-inch pastry border lightly with olive oil.

5. Bake for 25 to 30 minutes, until pastry is puffed and golden. Let tart cool for 5 minutes before slicing and serving. Garnish with chopped fresh basil.

* This can also be made as 4 individual servings. Cut puff pastry in 4 equal parts and follow instructions above.