ニューヨーク・タイムズのインスタグラム(nytimes) - 8月15日 22時00分

It’s tomato season, folks. But save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. You might be tempted to skip salting your tomatoes, but don’t: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it’s also great at room temperature, or even cold, devoured directly from the fridge.Tap the link in our bio for @alexaweibel’s recipe for Roasted Tomato Tart With Ricotta and Pesto. Photo by @christophertestani, with food styling by @bwashbu.

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