Roasted Tomato, Ricotta And Herb Tart For Fiesta Friday #76
My favorite of all the summer produce is vine ripened tomatoes, they are starting to pop up at farmers markets now. There is nothing like a fresh tomato and this was my inspiration for this summer tart. I found some home made ricotta at the market and thought it would go very nicely with oven roasted plum tomatoes and herbs from my garden. I used basil, parsley, chives and oregano, you can use whatever you have on hand or like. It makes a great meal with a simple salad. The filling is so light and although similar to a quiche it has a different texture and flavor. Don’t skimp on the cheese or herbs!
I am bringing this savory tart to the party this week! Angie@The Novice Gardener and Fiesta Friday are doing something a little different this week, the party is a quiet one, yes usually we are a raucous bunch but not this week. There are no designated co hosts, we are all the co hosts this time and there will be no features. I hope everyone enjoys this tart!
Makes a 9 inch round or rectangular tart or approximately 6 individual tarts
Blind baking the tart:
Pre heat oven to 375 degree’s. Place pie dough (recipe here) in your tart pan, prick the bottom with a fork and place in the freezer for 15 minutes. Place a piece of parchment or foil in the tart pan and fill with pie weights or beans. Bake for 25 minutes the crust will be light blonde you don’t want it to be browned, remove from the oven, and take the pie weights and parchment out. Let cool on a rack. Keep the oven on you will need it for the tomatoes.
Roasting the tomatoes:
8-10 roma or plum tomatoes cut in half
2 shallot sliced
Place the tomatoes skin side down and shallots on a sheet pan drizzle with olive oil and season with salt and pepper. Roast in the oven turning the tomatoes over after 20 minutes, continue roasting for another 15 or 20 minutes until the tomatoes and onions are caramelized. Note: If the tomatoes give off too much juice pour excess off and don’t throw it away it can be used in another dish. My tomatoes were very juicy, I saved almost 1/4 cup of juice. When the tomatoes and onions are done remove from sheet pan and set aside.
Make the filling and bake the tart:
10 oz whole milk ricotta (I recommend draining in cheesecloth)
2 large eggs lightly beaten
1/2 cup grated parmesan or whatever cheese you want to use (I used a mix of parmigiana, romano and asiago)
handful of parsley chopped
8 basil leaves chopped
1 tbs fresh oregano chopped
1 tbs chives, chopped or snipped
salt and pepper
Place the ricotta, eggs, grated cheese and herbs, season with salt and pepper and mix until combined. Add the ricotta mixture to the cooled pie crust, arrange the tomatoes and onions on top and bake in the 375 degree oven for 30-35 minutes. Let cool on rack and serve room temperature. I like to drizzle a little olive oil on the tomatoes and sprinkle with some of the chopped herbs. NOTE: I recommend draining the rictotta for at least an hour before making the filling, you don’t want any water seeping out to make the crust soggy.
I had a little ricotta that I didn’t use in a rectangular tart so you could use a about 1 1/2 cups if you don’t want leftovers. I used the leftover ricotta mixture with pasta, it was delicious.