Heirloom Tomato Tart With Ricotta And Basil Recipe 485 Recipes

HEIRLOOM TOMATO TART

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
• Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
• For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
• Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
• Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
• Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

HEIRLOOM TOMATO AND BASIL TART

Steps:

• For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
• For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
• Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

HEIRLOOM TOMATO TART WITH RICOTTA AND BASIL RECIPE - (4.8/5)

Steps:

• Preheat oven to 400°F and cover baking sheet with parchment paper. On a floured surface, roll out puff pastry to 9x13-inch rectangle. Transfer puff pastry to baking sheet and prick with fork. Bake for 25 minutes or until golden brown and crisp. Let cool completely on cooling rack. Thinly slice tomatoes and lay out on paper towels to absorb some liquid. Lay paper towels on top, and gently press to absorb additional moisture. In medium bowl, stir together ricotta and olive oil until creamy. Season with salt and pepper. Spread ricotta mixture over cooled puff pastry, leaving 1/2-inch border on edges. Arrange tomatoes on top (varying color and size) and sprinkle with basil. Season with salt and pepper, and drizzle with olive oil. Cut into 6 squares.

HEIRLOOM TOMATO TART WITH VEGAN BASIL RICOTTA RECIPE BY TASTY

Steps:

• Combine the cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain, discarding the soaking water.
• Make the ricotta: In the bowl of a food processor, combine the whole basil leaves, spinach, lemon juice, 1 tablespoon of olive oil, and the kosher salt. Process for 30 seconds, until all of the leaves are broken down into a dark green paste.
• Add the soaked cashews and cold water. Blend for 15-30 seconds, until the cashews are broken down but the mixture is not completely smooth, resembling the texture of ricotta. Set aside.
• Preheat the oven to 375˚F (190˚C). Line a 13x18-inch (33x45 cm) baking sheet with parchment paper.
• Remove the stems from the tomatoes, then slice into ⅛-inch (3 mm) thick rounds.
• Unroll the filo dough into a flat sheet. Carefully transfer a single layer of dough to the prepared baking sheet and lightly brush all over with olive oil. Place another sheet on top and brush lightly with olive oil. Repeat stacking and brushing with the remaining sheets of dough. Brush the edges of the filo dough with more olive oil to make sure they become golden brown and crispy when baking.
• Dollop the ricotta over the top layer of filo and spread in an even layer, being careful not to tear the dough.
• Layer the tomato slices over the ricotta, covering entirely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with the sliced garlic and red pepper flakes, if using, on top.
• Bake for 25-30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
• Garnish with the thinly sliced basil and flaky sea salt, then slice and serve.
• Enjoy!