TOMATO RICOTTA TART RECIPES

TOMATO RICOTTA TART RECIPE RECIPE | EATINGWELL

Tomato Ricotta Tart Recipe Recipe | EatingWell image

This simple tart showcases gorgeous, multicolored heirloom tomatoes. Aged balsamic vinegar has a beautiful syrupy texture because the longer it ages, the more evaporation takes place. Balsamic glaze can be used in its place, but keep in mind it often has added sugar.

Provided by Adam Dolge

Total Time 50 minutes

Number Of Ingredients 13

Ingredients

1 pound tomatoes, sliced 1/4 inch thick
All-purpose flour for rolling
1 sheet puff pastry, thawed
1 large egg lightly beaten with 1 teaspoon water for egg wash
½ cup whole-milk ricotta cheese
½ cup shredded fontina cheese
? cup slivered oil-packed sun-dried tomatoes
2 tablespoons chopped fresh parsley, plus more for serving
1 tablespoon chopped fresh oregano, plus more for serving
¼ teaspoon ground pepper
1 tablespoon aged balsamic vinegar or balsamic glaze
1 tablespoon extra-virgin olive oil
¼ teaspoon flaky sea salt, such as Maldon

Steps:

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Arrange tomatoes in a single layer on a clean kitchen towel. Top with a second kitchen towel and weight down with a baking sheet. Let stand for at least 10 minutes to release excess moisture.
Meanwhile, roll pastry into an 11-by-12-inch rectangle on a lightly floured surface. Transfer to the prepared pan. Score a 1-inch border strip along each side of the rectangle. Brush the border with egg wash. Pierce the pastry all over with a fork. Gently fold the border over along the score line to create a rim and crimp it lightly with a fork. Brush the rim with the egg wash.
Bake the crust until puffed and starting to brown, 18 to 20 minutes. Let cool for 5 minutes.
Meanwhile, mix ricotta, fontina, sun-dried tomatoes, parsley, oregano and pepper in a small bowl. Spread in an even layer over the crust, inside the rim.
Return the tart to the oven and bake until the crust is golden and the filling is bubbly, 10 to 15 minutes.
Arrange the tomatoes over the filling. Drizzle with balsamic vinegar (or glaze) and oil and sprinkle with salt. Garnish with more herbs, if desired.

Nutrition Facts : Calories 438 calories, CarbohydrateContent 40 g, CholesterolContent 47 mg, FatContent 29 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 14 g, SodiumContent 535 mg, SugarContent 5 g

TOMATO-RICOTTA TART RECIPE | MARTHA STEWART

Tomato-Ricotta Tart Recipe | Martha Stewart image

This savory tart is bound to become a summer favorite.

Provided by Martha Stewart

Categories Appetizers

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Number Of Ingredients 8

Ingredients

2 cups coarse fresh breadcrumbs
1/4 cup olive oil, plus more for brushing over tart
1 cup whole-milk ricotta
1/2 cup grated Parmesan
2 large eggs
2 tablespoons chopped fresh basil
Salt and pepper
1 1/2 pounds thinly sliced beefsteak tomatoes

Steps:

Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

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