Tomato Tart with Fresh Ricotta
Tomato Tart with Fresh Ricotta
- Fresh Ricotta:
- 4 cups whole milk
- 1½ cups heavy cream
- 1 teaspoon kosher salt
- 2 fresh lemons, juiced
- 2 teaspoons olive oil
- Tart:
- 1 (14-ounce) package frozen puff pastry, thawed
- all-purpose flour, for dusting
- 1 garlic clove, finely minced
- 2 tablespoons olive oil, divided, plus more for serving
- 1 egg
- 1 tablespoon water
- 1-2 tablespoons everything bagel seasoning, for sprinkling on the border- optional
- 1-1½ cups fresh whipped ricotta cheese
- 1 pound assorted ripe tomatoes, sliced ¼ inch thick, patted dry with paper towels
- kosher salt, freshly ground pepper
- ½ fresh lemon, juiced
- ¼ cup torn basil leaves or micro herbs
Ricotta:
Line a large colander or fine mesh strainer with 2-3 layers of cheesecloth and place it over a large bowl. Set aside until ready to use.
Slowly bring milk, cream, and salt to a rolling boil (approximately 195ºF) in a 6-quart heavy pot over medium heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Remove pot from heat and sit at room temperature for 5-10 minutes.
Gently pour the mixture into the lined colander or strainer, and let it drain for 1 hour or longer (the longer it drains the thicker the ricotta). Discard the liquid (or reserve for other use).
Place ricotta in the bowl of a food processor with 2 teaspoons of olive oil and pulse until creamy. Transfer to a container with a lid and cover and chill until ready to use. Ricotta will keep in the refrigerator for up to 5 days. Enjoy!
Tart:
Preheat oven to 375°. Line a baking sheet with parchment paper and set it aside.
Roll out the puff pastry on a lightly floured surface to a large rectangle. Transfer to the prepared baking sheet. Using a small sharp knife, score the pastry about ½ -inch along the edge, creating a border. Use a fork to prick the center of the pastry. Cover and refrigerate for 30 minutes.
Combine garlic and 1 tablespoon oil in a small bowl and brush dough with garlic oil, staying within the border. Whisk the egg with water and brush egg wash along the edges of the border. Sprinkle everything bagel seasoning over the egg wash.
Bake tart until the edges of the pastry is light golden brown, puff, and crisp, 30–35 minutes. Let the tart cool for 10 minutes. Spread the ricotta evenly over the pastry sheet, arrange tomatoes on top, and season with salt and pepper. Squeeze some fresh lemon juice over the tomatoes, and drizzle with olive oil. Top with fresh basil or micro herbs. Enjoy!
