Tomato Tart with Ricotta & Basil.

 

When things go awry, I turn to the kitchen.

Even more so when things go awry for any of my close friends or family.

My Mother recently sent me a recipe for a tomato tart she made for her and my Dad; both of them loved it.

I modified it a touch to my liking, and made two—one for myself (and His Lordship), and another for a dear friend who was having a tough week.

And seriously, with the abundance of tomatoes available at the greenmarkets here in NYC, why are we not having this on a daily basis? I mean, regardless of life’s curve balls?

Tomato Tart with Ricotta & Basil

I'm told this is just a "fancy pizza".

I’m told this is just a “fancy pizza”.

Ingredients
Tart dough:
1 cup all-purpose flour, plus more for surface and rolling out dough
1/2 cup unsalted butter, cut into cubes, and cold
1 egg, beaten + 1 Tbsp. cold water
1 tsp. salt

In food processor, pulse flour with butter until texture becomes sandy; pulse in egg and cold water; pulse until dough is formed; remove from processor; knead on floured surface until combined; form dough into ball; wrap with plastic wrap; refrigerate for 1 hour.

Assembly:
1 cup ricotta cheese
1/2 cup Asiago cheese, grated
1 heirloom or beefsteak tomato, thinly sliced
3-4 large basil leaves, cut en chiffonade
Maldon flake salt
black pepper, freshly ground

1. Preheat oven to 400˚F.

2. Remove tart dough from refrigerator; roll out on floured surface to 1/4-” thickness; place in buttered and floured tart shell; place back in refrigerator for 10 minutes.

3. In large mixing bowl, combine ricotta and Asiago; season with salt and pepper; reserve.

4. Place tart pan on baking sheet; lightly prick bottom and sides with fork; cover with aluminum foil; top foil with pie weights; blind bake in oven for 10 minutes; remove tart pan from oven; remove foil from tart; lower oven temperature to 325˚F; bake tart for 10 more minutes, or until golden brown; remove from oven; cool on wire rack.

5. When tart shell has cooled, fill with ricotta mix; top with tomato slices, basil leaves, salt, and pepper; serve.

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4 responses to “Tomato Tart with Ricotta & Basil.

  1. I’m the friend who was having a tough week, and I can vouch for the deliciousness of this recipe. Since Abbe doesn’t specify in the recipe above, I can confirm that the serving size is 1…

  2. Pingback: Summer Panzanella. | The Lewis Report·

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