Serves 4

This quick tart calls for two large tomatoes, but you could also use a few smaller ones, or even cherry tomatoes if you’ve got the patience to slice them — whatever you need to use up. Just make sure all your tomatoes are sliced the same thickness.

8 sprigs thyme

1 cup ricotta

1 clove garlic, finely chopped

1 egg, beaten

Salt and pepper, to taste

1 sheet frozen puff pastry, thawed

2 large tomatoes, sliced

1. Set the oven at 425 degrees. Have on hand a sheet tray lined with foil. Pick the leaves off 4 sprigs of thyme and coarsely chop. In a bowl mix together the ricotta, garlic, and egg. Add chopped thyme and season with salt and pepper.

2. Place the puff pastry on the lined sheet pan, then spread with ricotta mixture and top with overlapping slices of tomato. Season tomatoes with salt and pepper, then scatter the 4 remaining thyme sprigs on top. Bake for 20 minutes, or until tomatoes are soft and pastry has browned. Sydney Oland

Sydney Oland can be reached at sydney.oland@gmail.com.