Roasted Tomato Tart with Ricotta and Pesto

 Saw this on Instagram NYT cooking site and had to make it. I forgot to thin the pesto but still so good. I used creme fraiche because I had it on hand. Kumato tomatoes and red pepper flakes which I forgot and put on as soon as it came out of the oven.

4 small multi-colored tomatoes, such as heirloom, kumato or Campari (about 12 ounces), sliced crosswise 1/4" thick

Kosher salt and black pepper

One sheet frozen puff pastry, thawed (about 7 ounces) (leave it to thaw at room temp for 40 min)

3 tablespoons creme fraiche or sour cream

1/2 small red onion, very thinly sliced.

3/4 cup fresh ricotta

Store-bought or homemade pesto, for drizzling

Olive oil, for drizzling

Aleppo pepper or red pepper flakes for garnish (optional)

Fresh basil leaves for garnish (optional)

1. Line a baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. Sprinkle liberally on both sides with salt and pepper. Cover with another layer of paper towel and let sit at least 15 minutes to draw out the moisture.

2. Set rack in middle of oven and heat to 400 degrees.

Working on a large sheet of parchment paper, roll out puff pastry into a 9x11 inch rectangle, trimming any uneven edges. Using a fork, prick the pastry every few inches, leaving a 1/2 inch border around the edges. Using a pastry brush, coat the center of the pastry with the creme fraiche, leaving the border unbrushed. Transfer the parchment paper with the pastry to a baking sheet.

3. Working within the border, layer the tomatoes and red onion on the tart, overlapping slightly. Bake, rotating halfway through, until pastry is browned and puffed, 30 to 35 minutes.

4. Sprinkle tomatoes with Aleppo pepper if using. Dollop with ricotta. Thin pesto with olive oil until it reaches proper consistency for drizzling, and drizzle on tart to taste. Garnish with basil leaves.

Eat warm, at room temp, or out of the fridge the next day.