We are now in the midst of a very hot summer here in Italy, which means that our tomatoes are ripening before our eyes. I just seem to get all the red ones picked, and overnight I have another bowl to pick. We plant a variety of Italian tomatoes, my favorite being San Marzano, sweet Datterini, and the Grapolli variety which I use to make my tomato jam.
Every summer I end up picking a bowl full of ripe cherry tomatoes from our garden on a daily basis. I use these sweet gems in salads, pasta dishes, egg quiches and cheese tarts like this favorite of mine. Ricotta and goat cheese are combined to provide a creamy base layer for a topping of ripe, sweet cherry tomatoes in this quick and easy tart.
I used a purchased whole-wheat puff pastry for my crust, but you could use whatever tart crust you prefer including puff pastry, cracker crust, or piecrust. I chose to use sweet cherry tomatoes for my tart to balance out the goat cheese, but any variety of ripe, flavorful tomatoes can be used in this recipe, and fresh herbs are essential.
Buon Appetito!
Deborah Mele
Ricotta And Goat Cheese Tomato Tart
A rustic cheese tart topped with fresh, ripe tomatoes.
Ingredients
- Purchased Puff Pastry Crust or Crust Of Choice (See Notes Above)
- 1 Cup (250 gram) Container Ricotta Cheese
- 1/2 Cup (125 gram) Container Soft Goat Cheese
- 1/2 Cup Grated Parmesan Cheese
- 1/4 Cup Chopped Fresh Herbs Such As Parsley, Basil, or Mint
- 1 Large Egg Lightly Beaten At Room Temperature
- Salt & Pepper To Taste
- 1 Large Egg Yolk, Beaten, For Brushing On Dough
Topping:
- 2 Cups Sliced Cherry Tomatoes
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon White Balsamic Vinegar
- Salt & Pepper To Taste
- Fresh Basil Leaves To Garnish
Instructions
- Preheat oven to 200C (400F).
- Line an 11-inch (26 cm) tart pan with you pastry dough, trimming edges.
- In a bowl, stir together the ricotta, goat cheese, Parmesan, herbs, egg, salt and pepper.
- Spoon the ricotta mixture into your prepared pan, spreading to cover the bottom.
- Brush the border of the dough with the egg yolk, then bake the tart for 20 minutes, or until the ricotta mixture has almost set and the crust is golden brown.
- Cool to room temperature.
- While the tart is cooling, place the tomatoes, olive oil, vinegar, salt, and pepper into a small bowl, and stir to mix.
- Spoon the tomato mixture over the tart, garnish with fresh basil leaves, and serve.
Nutrition Information:
Yield: 6 Serving Size: 1 sliceAmount Per Serving: Calories: 492Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 130mgSodium: 660mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 19g