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
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.
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.