ニューヨーク・タイムズのインスタグラム(nytimes) - 8月11日 02時01分

The only words more beautiful than "tomato season" are "Hi, I made you this roasted tomato tart with ricotta and pesto." For this savory snack, you'll want smaller, sturdier tomatoes, salted to accompany the tanginess of the crispy, crème fraîche-brushed pastry. This tart is best eaten at its flaky prime straight out of the oven, but it’s also great cold, devoured directly from the fridge. Get @alexaweibel's recipe from @nytcooking at the link in our bio, and don't forget to hit save to bookmark this for later. @christophertestani took this photo and it was styled by @bwashbu.

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jul_iaq Oh I've tried "pizza" of this kind. With salmon and feta. Tastes really nice. Buuut, the pizza-base is not the best fit for those awesome ingredients. For about $2,3 dollars it was pretty well😉

crenst1091 OK. In a couple weeks the the tomato harvest will be annoyingly prolific . . . I hope the NYTimes will let me access the recipe. . .

sjm5070 @judith.okeefe1 Either just look at the photo or read the caption. You can't possibly need an instruction manual for a bit of toast.

roy1park_ My mouth instantly waters once my eyes set on this. Love tomatoes so much that I think I can eat anything made with them : )😍

michellebrowne93 @kittenbrowne looks delicious.. I’ll order ingredients when I’m doing tesco shop tomorrow 😋

kristeno72 @antoni, please make this and then let me know how wonderful it is. Or isn't. 😊

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