Appetizers | Main | Vegetarian
Tomato Tart with Fresh Ricotta
Tomato Tart with Fresh Ricotta
Ingredients
- Tart:
- 1 (14-ounce) package frozen puff pastry, thawed
- all-purpose flour, for dusting
- 1 tablespoon olive oil, plus 2 teaspoons, divided, plus more for drizzlig at the end
- 2 teaspoons garlic salt
- 1 egg
- 1 tablespoon water
- 1-2 tablespoons everything bagel seasoning, for sprinkling on the border- optional
- 1-1½ cups ricotta cheese, homemade or store-bought (recipe below)
- 1 pound assorted ripe tomatoes, sliced ¼ inch thick, patted dry with paper towels
- ½ teaspoon kosher salt,
- ¼ teaspooon freshly ground pepper
- ½ fresh lemon, juiced
- ¼ cup torn basil leaves or micro herbs
- Homemade Fresh Ricotta:
- 4 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 2 fresh lemons, juiced
Instructions
- 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.
- In a small bowl, combine 1 tablespoon olive oil with garlic salt. Brush garlic infused oil on the center of the dough, 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 the tart until the edges of the pastry are light golden brown, puffed, and crisp, 30 to 35 minutes. Let the tart cool for 10 minutes before assembling.
- Place ricotta in the bowl of a food processor with 2 teaspoons of olive oil and pulse until creamy.
- To assemble the tart, spread the whipped ricotta (preferably not too cold) 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!
- Ricotta:
- Line a large colander or fine mesh strainer with 2 to 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 to 10 minutes.
- Gently pour the hot 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).
- Transfer the ricotta 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!