An abundance of tomatoes.

So I went a bit nuts at the farmer’s market. There were just so darn many tomatoes that looked delicious. So I ended up with a whole lot of tomatoes. One broke, so there were fruit flies, so I *HAD* to make something with them.

Ricotta tart it is. Generally I make these with puff pastry, but couldn’t find any at the grocery store. So just a regular pie crust. Layer of Ricotta, layer of tomatoes.

Layer of ricotta, layer of tomatoes.

Plus a layer of pesto for the husband’s side (I keep cubes of it in the freezer). Then shred some parm.

Bake in a 450 oven until done. I started it on the bottom under the pizza stone to get all around baking before letting the heat blast the top, then in the last five minutes I put it on the top rack of the oven.

Served with a simple salad with basalmic vinaigrette and garlic croutons.

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