WEEKDAYS 1e|12c|p

Michael Symon's Heirloom Tomato and Ricotta Tart

Heirloom Tomato Ricotta Tart Michael Symon
The perfect seasonal tart!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Don't know what to do with your leftover tomatoes? Try this tart!
share
ingredients
  • 1 Pastry Dough (or your favorite store-bought)
  • 1/4 cup Olive Oil
  • 1/2 pound Heirloom Tomatoes (sliced)
  • 1/2 bunch Thyme (leaves only)
  • 2 Garlic cloves (sliced)
  • Cracked Black Pepper
  • Salt
  • 8 ounces Ricotta
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat oven to 350F.
  • 2
    1 Pastry Dough (like Carla's or your favorite store-bought)
    Press pastry dough into tart shell and dock the dough by pricking all over the bottom. Blind bake 15 minutes, remove and allow to cool.
  • 3
    1/2 pound Heirloom Tomatoes (sliced)
    1/2 bunch Thyme (leaves only)
    2 Garlic cloves (sliced)
    Cracked Black Pepper
    Salt
    In a large bowl, combine the tomatoes, thyme, garlic, a few cracks of black pepper, and a large pinch of salt and toss to coat. Arrange the tomatoes on a baking sheet and roast for 20 minutes. Set aside to cool slightly.
  • 4
    1/4 Cup Olive Oil
    8 ounces Ricotta
    Arrange the tomatoes in the blind baked tart shell. Top with spoonfuls of ricotta, drizzle with olive oil, and bake for 15 minutes. Allow to cool before serving.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes