Tomah-toes are dying out. We're into October and a few last fruits refuse to give up. At the farmers' market yesterday there were quarts of cherry tomah-toes, along with the fashionable green tomah-toes. For the most part, I'm done consuming these lovely things until next summer. The supermarket versions pale in comparison. I have some roasted, frozen, dehydrated, and canned --preserved for needy times. By the time I'm done with these this winter, I just might be willing to buy a clamshell of cherry tomatoes grown in a greenhouse. On second thought...
With yesterday's provisions, I made this tart that seems more complicated than it is (my favorite kind of dinner). Store-bought puff pastry makes this as simple as can be. Roll out puff pastry to stretch it a bit. In this case my pastry was round so I made it into a pie shape, but if yours is rectangular, work with that shape instead. Preheat the oven to 450 degrees (convection if you have it). Combine one pint fresh ricotta cheese, three eggs, one half cup parmesan, one finely chopped shallot (if you have it; if not, substitute your favorite related onion), two tablespoons chopped parsley, one teaspoon kosher salt, and as much freshly ground pepper as you desire. Spread this filling in the center, leaving about two inches of pastry bare around the edge. Fold up this edge pressing together the overlapping edges lightly with your fingers. Bake for 30 minutes, or until puff pastry is fully cooked and filling is set. Let cool for 15 minutes before serving.
