Tag Archives: roasted cherry tomato and herbed ricotta tart

Roasted Cherry Tomato and Herbed Ricotta Tart

27 Jul

I walked out of work today and one of my co-workers mentioned that it was kind of “chilly” out.  I don’t know if 80-some degrees qualifies as “chilly,” but I figured it had cooled down just enough to turn on my oven for the first time in awhile.  I initially thought about using the beautiful grape and cherry tomatoes we received from our CSA in a simple pasta.  However, I had purchased a tart pan at Target a few weeks back that was asking for some use with increasing ferocity.  So, I thought a lovely savory tart with ricotta and roasted tomatoes might be a good maiden voyage for it.

I absolutely loved this tart.  The creamy ricotta worked beautifully with the slightly tart, slightly sweet flavors of the tomatoes, earthy tones of the ricotta and rosemary, brightness of the parsley, and sweet tang of the lemon zest.  We ate it warm for dinner tonight, but I am very much looking forward to a cold slice of this tart for lunch tomorrow.  This was light, bright, creamy and delicious.

Roasted Cherry Tomato and Herbed Ricotta Tart

Savory Tart Dough:

Adapted from Laylita’s Recipes

3 cups all-purpose flour, plus more for dusting

Pinch of salt

12 tbs. or 1 1/2 sticks chilled unsalted butter

2 eggs

3-4 tbs. very cold water

Non-stick cooking spray

Place flour and salt in the bowl of a food processor fitted with a dough blade and pulse 2-3 times to combine.

Add butter in small pieces while pulsing, until dough begins to thicken.

While pulsing, add the eggs and a little bit of water at a time until small clumps of dough begin to form.

Remove the dough from the food processor and form into 2 balls.  Use immediately or chill for 30 minutes if the dough is too warm from handling.  [Note:  This makes double the dough that you will need for the tart.  I froze the extra half for future use – I’ll let y’all know how it turns out when I use it!]

Roll out the dough on a lightly floured surface into a thin sheet.  Spray tart pan with non-stick cooking spray.

Drape dough over tart pan.  Leave enough excess dough so that it can be folded over the edges of the pan, trimming all excess dough.  Neatly fold dough under the edges of the pan and prick the dough with a fork.  Let rest in the refrigerator about 30 minutes.

Preheat oven to 400º.

Line the dough with tinfoil and cover with dry beans or baking beads.  Bake 20 minutes or until edges are very faintly golden brown.  Remove from oven and let cool.

Roasted Cherry Tomato and Herbed Ricotta Filling:

1 pint multicolored cherry and grape tomatoes, rinsed clean

1 tbs. olive oil

1 1/2 cups ricotta cheese, drained

1 tsp. baking soda

1 tbs. lemon zest

1 tbs. rosemary, roughly chopped

1/4 cup curly leaf parsley, roughly chopped

Kosher salt and freshly cracked black pepper

Preheat oven to 400º.

Toss tomatoes in olive oil and season with salt and pepper.  Place on a tinfoil lined baking sheet and roast in preheated oven 30 minutes, or until very tender.

Meanwhile, place ricotta, baking soda, lemon zest, rosemary, and parsley in a food processor.  Pulse 4-5 times until well combined  Once tomatoes are roasted, gently fold tomatoes and excess olive oil into filling.

Place filling in prebaked tart crust.  Transfer to oven and let bake 30-40 minutes until ricotta filling has set and golden brown and tart crust is cooked through.  You should be able to insert a toothpick in the filling and have it come out clean.

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