Fresh Tomato Ricotta Tarte with Garlic Herb Crust
In some parts of the country, it might be a little late for this post; but here in Ohio, we’re still trying to find ways to enjoy fresh garden tomatoes before the first frost hits. Hopefully that first frost will not present itself as 2 inches of snow in the middle of October (like it decided to last year). After the infamous 2013-2014 winter, I’d be fine waiting until Christmas Day for snow, and then having winter be over. For now, I’m still revealing in the fact that it’s beautiful, a perfect 70 degrees, with the garden is still going strong.
I felt like being a bit adventurous (per usual) and made ricotta cheese from scratch for this recipe. It was pretty each- basically just heat milk, add lemon juice and vinegar, and then strain over cheese cloth for about 10 minutes. It was fun to try, but it did take this from being an easy weeknight meal to kind of a production with multiple things to clean up. I made the dough for the crust a day in advance, so this was pretty simple when it came to putting together. It really highlights the tomatoes, and lets you hang onto that last bit of summer. Better get on it before it becomes a winter wonderland around here!
Fresh Tomato and Ricotta Tarte with Garlic Herb Crust
For the crust:
- ¼ cup fresh basil leaves
- 1 clove garlic, coarsely chopped
- 1¼ cups all purpose flour
- Coarse salt and freshly ground pepper, to taste
- 8 tbsp. cold unsalted butter, cut into small pieces
- 3 tbsp. ice cold water
For the filling:
- 2 cups ricotta cheese
- 2 cloves garlic, minced or pressed
- 1 tsp. oregano
- 2 tbsp. minced fresh basil, plus more for garnish
- Coarse salt and freshly ground black pepper, to taste
- 3-4 tbsp. milk, if needed
- 2 large ripe heirloom tomatoes, thickly sliced
- Extra virgin olive oil, for drizzling
1) To make the crust, combine the garlic and basil in the bowl of a food processor. Pulse until finely minced, scraping down the bowl as needed. Add in the flour and salt and pepper to taste, and pulse again to combine. (If you don’t have a food processor, just mince the garlic and basil as well as you can and then stir into the flour mixture. It will work just fine.) Add in the butter and pulse until the mixture resembles coarse meal and the largest butter pieces are the size of peas. Add in the water and pulse just until the dough comes together. Remove from the bowl, form into a disc and cover with plastic wrap. Transfer to the refrigerator and chill 1-2 hours, until firm. This can also be done in 1-2 days in advance.
2) Transfer the chilled dough to a lightly floured work surface. Roll out into a flat round sheet about 12 inches in diameter, or large enough to fully line a 9-inch pie plate. Transfer to the pie plate, trimming away any excess at the edges and crimping the dough to create a fluted edge. Transfer the pie plate to the freezer and chill 15-20 minutes, until firm.
3) Preheat the oven to 375˚ F. Line the chilled pie shell with aluminum foil, making sure all edges of the crust are fully covered. Fill the pie shell with baking beads if available to weigh the crust down (dry beans or rice also work). Bake for 25 minutes. Remove the foil and baking beads, return the pie shell to the oven and continue to bake until the crust is golden and fully set, about 10-12 minutes more. Transfer the pie plate to a wire rack and let the crust cool completely.
4) In a medium bowl combine the ricotta, garlic, and herbs. Stir together until evenly combined. To give the ricotta a smoother texture (if needed), stir in 3-4 tablespoons of milk until evenly combined. Season with salt and pepper to taste. Spread the ricotta into the pie shell in an even layer. Layer the tomato slices on top of the ricotta, drizzle lightly with olive oil, and season with salt and pepper. Garnish with additional minced basil. Slice with a sharp knife and serve immediately.
Source: Annie’s Eats