Summer Tomato And Ricotta Tart With Oat Pastry Recipes

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TOMATO RICOTTA TART



Tomato Ricotta Tart image

This tomato ricotta tart is full of fresh summer flavor that'll drag out the end of summer for just a little while!

Provided by Julie Chiou

Categories     Tart

Time 55m

Number Of Ingredients 14

1 1/4 cup all purpose flour
2 tablespoon pine nuts (lightly toasted and coarsely chopped)
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
3 tablespoon ice water
3/4 cup part-skim ricotta cheese
1 large egg (lightly beaten)
2 cloves garlic (minced)
1/2 teaspoon kosher salt
1/2 cup chopped fresh basil (divided)
1/2 cup gruyere cheese (shredded, divided)
1 pound fresh tomatoes (seeded and cut into 1/4-inch thick slices)

Steps:

  • Preheat oven to 450 degrees Fahrenheit and lightly spray 9-inch pie pan with cooking spray.
  • In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.
  • Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.
  • Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake for 10 minutes then remove from oven and set aside.
  • In a large bowl, combine ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.
  • Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.
  • Bake for 25 minutes until cheese on top is melted and filling is set.
  • Let stand for 10 minutes, sprinkle with remaining 1/4 cup of chopped fresh basil, then slice to serve.
  • Serve warm. This can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.

Nutrition Facts : ServingSize 1 slice, Calories 229 kcal, Carbohydrate 18 g, Protein 9 g, Fat 14 g, Fiber 1 g, Sugar 2 g

RUSTIC TOMATO AND RICOTTA TART



Rustic Tomato and Ricotta Tart image

Provided by Food Network

Categories     dessert

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup sugar
1 lemon, zested
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 large egg plus 1 egg yolk, whisked together
1 cup ricotta
1 egg white
2 tablespoons sugar
1/2 teaspoon grated lemon zest
6 to 8 ripe plum tomatoes, halved lengthwise, seeded
1 tablespoon honey
2 tablespoons whole milk
1 tablespoon coarse, turbinado, or "raw" sugar

Steps:

  • Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
  • Preheat the oven to 375 degrees F.
  • On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, "rustic" edge to the tart.
  • Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta. Drizzle the honey over.
  • With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes.

SUMMER TOMATO AND RICOTTA TART WITH OAT PASTRY



Summer Tomato and Ricotta Tart With Oat Pastry image

You can fill this tart shell with your choice of sweet or savory fillings-from cheeses, to roast vegetables, to stone fruits.

Provided by Donna Hay

Categories     HarperCollins     Tart     Lunch     Summer     Pastry     Tomato     Ricotta     Oat     Soy Free     Almond     Vegetarian

Yield 6 servings

Number Of Ingredients 16

For the oat pastry:
1 cup (90g/3 oz) rolled oats
¼ cup (50g/1¾ oz) white chia seeds
½ teaspoon fine table salt
1 cup (140g/5 oz) wholemeal (whole-wheat) spelt flour
½ cup (60g/2 oz) almond meal (ground almonds)
⅓ cup (80ml/2¾ fl oz) light-flavored extra virgin olive oil
¼ cup (60ml/2 fl oz) water
For the filling:
1 cup (240g/8½ oz) fresh ricotta
2 teaspoons finely grated lemon zest
½ cup (40g/1½ oz) finely grated Parmesan
Sea salt and cracked black pepper
400g (14 oz) heirloom tomatoes, sliced
½ cup (10g/¼ oz) small basil leaves
Extra virgin olive oil, for drizzling

Steps:

  • For the pastry:
  • Preheat oven to 180°C (350°F). Place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.
  • Place the oil and water in a small jug and whisk to combine. With the food processor running, gradually add the oil mixture to the oat mixture and process until well combined but still crumbly.
  • Spoon the pastry into a 24cm-based 3cm-high (9½ in x 1 in) round loose-based fluted tart tin and press firmly over the base and sides until smooth. Prick the pastry base all over with a fork and bake for 20 minutes or until light golden.
  • For the filling:
  • While the tart shell is baking, place the ricotta, lemon zest, Parmesan, salt and pepper in a large bowl and mix to combine.
  • Allow the tart shell to cool completely before carefully lifting it from the tin. Place on a serving plate and fill with the ricotta mixture. Top the tart with the tomato and basil. Drizzle with oil, sprinkle with salt and pepper and slice into wedges to serve.

TOMATO-RICOTTA TART



Tomato-Ricotta Tart image

This savory tart is bound to become a summer favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h10m

Number Of Ingredients 8

2 cups coarse fresh breadcrumbs
1/4 cup olive oil, plus more for brushing over tart
1 cup whole-milk ricotta
1/2 cup grated Parmesan
2 large eggs
2 tablespoons chopped fresh basil
Salt and pepper
1 1/2 pounds thinly sliced beefsteak tomatoes

Steps:

  • Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
  • In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
  • Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

ROASTED TOMATO TART WITH RICOTTA AND PESTO



Roasted Tomato Tart With Ricotta and Pesto image

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, weekday, pastries, pies and tarts, vegetables, appetizer, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise 1/4-inch thick
Kosher salt and black pepper
1 sheet packaged puff pastry, thawed (about 7 ounces)
3 tablespoons crème fraîche or sour cream
1/4 small red onion, very thinly sliced
Aleppo pepper or red-pepper flakes, for garnish (optional)
3/4 cup fresh ricotta
Store-bought or homemade pesto, for drizzling
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish (optional)

Steps:

  • Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
  • As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
  • Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
  • Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

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