The perfect seasonal tart!

Michael Symon's Heirloom Tomato and Ricotta Tart

  • 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
step-by-step directions
step-by-step directions
  • Preheat oven to 350F.
  • 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.
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals Lunch

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Michael Symon's Heirloom Tomato and Ricotta Tart

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4.5 stars based on 2 reviews
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