Puff pastry is the base for this low-fuss tart. While the pastry cooks, make a simple syrupy glaze with balsamic vinegar and honey. Spread a tangy mixture of ricotta and goat cheese over the buttery pastry and top with fresh summer cherry and grape tomatoes. Drizzle on the glaze and serve this elegant tart as a first course or with a salad for a light summer lunch.
This recipe was featured as part of our Tomatoes! photo gallery.
See also our Tomato Bruschetta recipe.