Heirloom Tomato & Ricotta Tart
This summery tart features a flaky crust topped with a creamy ricotta and parmesan mixture and vibrant heirloom tomatoes. When baked it has a texture reminiscent of quiche, making this a great choice for brunch, lunch, or dinner!
Ingredients
- 3-4 heirloom tomatoes, sliced ¼-inch thick
- ½ teaspoon Kosher salt, plus more for finishing
- 1 cup fresh ricotta cheese
- ¾ cup grated parmesan
- 2 eggs
- ½ teaspoon Kosher salt
- 1 teaspoon Italian seasoning
- 1 pkg. Dufour Pie & Pastry Dough, thawed
Instructions
Arrange tomato slices on a cooling rack placed on a baking tray. Sprinkle kosher salt over the tomato slices, flip tomato slices over and sprinkle a little more salt on the other sides of the tomato slices. Let sit for 30 minutes to allow the tomatoes to release some of their juices. Blot both sides of the tomatoes with paper towels to remove any excess moisture.
Preheat oven to 400 degrees.
In a large bowl place ricotta, parmesan, eggs, salt, and Italian seasoning. Mix until well combined.
Roll out dough according to the directions on the package. When the dough is about 1½ inches larger than your tart pan, carefully lift the pastry and place it in the pan. Lift the edges, and carefully tamp the pastry into the pan, taking care not to make any holes in it. Press the pastry right up the sides and trim the top edges even with the top of the pan.
Pour in your ricotta mixture, being careful not to let the mixture come to the top of your pan.
Then arrange the drained and dried tomatoes over the top, overlapping them slightly. Sprinkle kosher salt and freshly ground black pepper over the top.
In your preheated oven, place tart pan. Bake for about 30-40 minutes, or until the filling is set and the center of the tart is no longer jiggly when you give the pan a gentle shake. Once the filling is set, remove it from oven and let cool 10-15 minutes.
Slice and serve warm.
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