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.
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