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Roasted Tomato, Ricotta And Herb Tart For Fiesta Friday #76

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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:

Blind baked

Blind baked

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

olive oil

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.

The filling

The filling

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.

ready for the oven

ready for the oven

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.

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So good

So good

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89 Comments Post a comment
  1. This sounds divine Suzanne! Kind of tart that I would enjoy with a cup of tea. Saving it now. Will try it soon.❤️

    July 10, 2015
  2. Oooh this is mouth-watering… and it looks so festive too. Perfectly done, Suzanne.
    Have a fabulous Friday. Hugs!

    July 10, 2015
  3. Your tart looks delicious Suzanne! It’s funny you should post this because just last night I was looking at a recipe for a savory tart in my Cooking Light magazine. I’ve always done sweet tarts and now I’m even more inspired to try out a savory one! Hope you have a wonderful Friday and weekend 🙂

    July 10, 2015
    • I love tarts in general whether sweet or savory and this one is easy to make and really good. Thank you so much

      July 10, 2015
  4. This looks fabulous!

    July 10, 2015
  5. Mmmm Mmmm Suzanne. I can smell it from here.
    xxx Huge Hugs xxx

    July 10, 2015
  6. Maria DeBrango Stickel #

    I can’t wait to make this.
    Thanks!
    Maria

    July 10, 2015
  7. Oh my Yum! Have a great weekend! Hugs to Nando. PS (Did his wheels arrive yet?).

    July 10, 2015
    • Thanks Cheryl. Yes the wheels are here but I can’t figure out how to put it togerther and get Nando in. Soon I hope.

      July 10, 2015
  8. That looks so good! How do you get the tart out of the tart pan? I can never figure that part out.

    July 10, 2015
    • The tart pan has a removable bottom and the tart just slides right off of it. Thanks Michelle.

      July 10, 2015
      • Mine has a removable bottom as well but slide right off, never. Guess I am either not allowing it to cool all the way or not as gifted in the kitchen as you. Probably both!

        July 10, 2015
      • Maybe it’s my pie dough recipe. The tart literally slides off. Don’t know about gifted, you are too kind.

        July 10, 2015
  9. Oh, this looks so yummy, Suzanne! Have a great weekend and happy FF!

    July 10, 2015
  10. Wow! This looks incredibly delicious Suzanne! And I love your tart pan too 🙂
    Pinned it! 🙂 🙂

    July 10, 2015
  11. Reblogged this on The Magical Herbalist and commented:
    Yummy!!!

    July 10, 2015
  12. Stunning – and the flavours sound amazing! How I wish I was your neighbour and test-eater, Suzanne!

    July 10, 2015
  13. Great recipe! I’ve been craving something like this for days.

    July 10, 2015
  14. This looks so delicious, Suzanne! How fun to use herbs from your garden. We didn’t do a garden this year, and I miss it. It seems like roasting the tomatoes would really bring out their flavor. Thanks for sharing this yummy tart!

    July 10, 2015
    • Thanks Shari, my gardening is hit or miss mostly miss but this year I have some nice herbs that are doing well!!

      July 10, 2015
  15. Sandhya #

    Suzanne, Wow! That tart is a work of art! And I bet it tastes just as awesome- roasted tomatoes and the cheese combination sounds heavenly!

    July 10, 2015
  16. Pretty!!

    July 10, 2015
  17. Yum! I am so having this when I get some more tomatoes! This looks fantastic!

    July 10, 2015
  18. Your tart looks so lovely! Thanks for bringing it to the party! 🙂

    July 10, 2015
  19. It’s only since I started to bake my own pastry that I appreciate these tarts, as I never liked pastry before. Now I absolutely adore them! And tomatoes in season.

    July 10, 2015
    • I love pastry, wish I didn’t it’s so good and I can eat too much of it. Thanks Johnny!

      July 10, 2015
  20. Beautiful tart Suzanne, i adore sweet juicy tomatoes too, they go so well with ricotta and herbs. Your recipe make me long for summer…

    July 10, 2015
    • Thank you so much, tomatoes are one of the highlights of summer produce.

      July 11, 2015
  21. That’s a beauty, definitely bring it this way….! 😉

    July 11, 2015
  22. skd #

    This is one delicious tart Suzanne. Love that you added ricotta. One of my favorite cheeses.thanks for sharing the recipe 🙂

    July 11, 2015
  23. What a beautiful tart! Great combination of flavors.

    July 11, 2015
  24. Tomatoes are one of my favorites – I just used them on top of a tart too! Love to go out to my garden and snack on the cherry tomatoes 🙂

    July 11, 2015
    • Wish I were growing tomatoes, I too love to snack on cherry tomatoes. Thank you so much.

      July 11, 2015
  25. Absolutely delicious, it has a wonderful combination! Just saved your pie crust recipe

    July 11, 2015
  26. Suzanne, you did it , what a great looking tart. I had a similar one in Paris and it was delicious.

    July 11, 2015
  27. What a beautiful tart, and I love your pan! Your pastry looks amazing, and I’m pinning it! Summer just is the best for all these beautiful fruits and veggies we get to use.

    July 11, 2015
  28. I want to make it! It must be amazing!

    July 11, 2015
  29. I’m with you on the tomatoes; nothing beats a fresh, summer tomato! I am growing them in a hanging pot this year and I can’t believe how many I have; lucky me.

    Your tart looks amazing and what a perfect combination. Tarts always seem so tricky with the blind baking but really go together easily once you have the process down. I think you have inspired me to make a tart today.

    July 11, 2015
    • Yes lucky you!! Every year I mean to grow tomatoes but then don’t get the tomato plants and miss the growing season. I love making tarts, the blind baking with the pie weights is easy and yes you are right it comes together easily and quickly once you have it mastered. Thanks Stacey, hope you are all well.

      July 11, 2015
      • Hope you (and Nando) are well! We are all great here – even Buddy who has seemed to come back from the brink of destruction with an amazing blood test result due to his new diet, daily subcutaneous fluids and phosphate reducing drug! We are beyond happy!

        July 11, 2015
      • So good to hear about Buddy, it’s such a relief when our fur kids are doing well. Nando is hanging in, his wheelchair is going back he can’t use it. He is too frail and his back problem too profound. Hoping Buddy and the gang continue to enjoy good health.

        July 11, 2015
  30. Oh wow roasted tomato on tart – am drooling at my screen Suzanne. ..wish I was there to taste this delicious tart…yummm

    July 11, 2015
  31. Ahh those tomatoes look delicious! And the tart is picture perfect!

    July 12, 2015
    • Thanks so much Patty, the tomatoes were so red they were really good.

      July 12, 2015
  32. Love this savoury pie – will definitely give it a go soon.

    July 12, 2015
  33. Such a beautiful savoury tart Suzanne!

    July 12, 2015
  34. Oh yes, ripe tomatoes are best in the summer. I love them raw, grilled or roasted too, as you have roasted them here. Ricotta filling and the pate brisee sounds quite delectable too. Very beautifully done and very inviting. Yum!

    July 12, 2015
  35. Totally going to make something like this when my Dad’s tomatoes start to come in…yummy Suzanne!!! xoxo hugs my friend!! Cheers!!

    July 13, 2015
  36. I agree withyou on the tomatoes. I just got some plants of my own, I am wondering how they will do this year, last year they were like trifids they grew so huge but i didn’t know what to do withthem, i cannot say i am that much better this year but we shall see. I am brave enough I think to try this one x

    July 13, 2015
  37. How’s nando btw? x

    July 13, 2015
  38. Woooooow gorgeous Suzanne.

    July 13, 2015
  39. I want to make this Suzanne!! The grand-girls and I just planted a roma tomato in the side yard– but I’m not going to wait for it to produce tomatoes– I’ll just have to go to the market. thanks!!

    July 16, 2015
    • Thanks Rhonda. Hope you and those beautiful grand girls enjoy’

      July 16, 2015
      • I don’t think they’ll enjoy it as much as Larry and I will!! (picky eaters)– It looks so delish!

        July 16, 2015
  40. YUM! Going to try this out yet this week; I found some amazing tomatoes at the farmers’ market on Tuesday.

    July 16, 2015
  41. This looks wonderful Suzanne! I’ll be trying this for sure when the tomatoes get their flavour back in summer!

    July 19, 2015
  42. Oh yum alright. Your tart looks so appetizing and delicious. I just wish I had a slice right now. I bookmarked the page to try it in future. Thank you 🙂

    September 14, 2015
  43. This looks so mouth watering! Another recipe I need to make. Thanks for sharing.

    February 24, 2016

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