HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
HEIRLOOM TOMATO TART
Provided by Trisha Yearwood
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
- Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
- For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
- Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
- Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
- Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.
TOMATO FETA PHYLLO TART
This is my version of a recipe that I read in Cooking Light. I have a square foot garden and this was a great year for my Russian Krim heirloom tomatoes. This is a very large beefy tomato with smaller seed pockets. If you use a regular hot house tomato, slice and place them between a few sheets of paper towel to soak up some of the juice. Romas are a good option. Olives would also be a nice addition. Great with a side salad for a light summer supper or as an appetizer.
Provided by MacChef
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in a bowl.
- On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
- Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
- Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
- Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!
Nutrition Facts : Calories 272.4, Fat 10.6, SaturatedFat 5.5, Cholesterol 29.1, Sodium 551.2, Carbohydrate 28.6, Fiber 1.7, Sugar 1.8, Protein 15.2
HEIRLOOM TOMATO TART WITH VEGAN BASIL RICOTTA RECIPE BY TASTY
Fresh heirloom tomatoes are the star of the show in this gorgeous tomato tart. Keep it dairy-free with vegan ricotta that uses cashews to replicate the creamy texture of cheese. Make this at the height of tomato season for your next summer get-together!
Provided by Rachel Gaewski
Time 4h50m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Combine the cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain, discarding the soaking water.
- Make the ricotta: In the bowl of a food processor, combine the whole basil leaves, spinach, lemon juice, 1 tablespoon of olive oil, and the kosher salt. Process for 30 seconds, until all of the leaves are broken down into a dark green paste.
- Add the soaked cashews and cold water. Blend for 15-30 seconds, until the cashews are broken down but the mixture is not completely smooth, resembling the texture of ricotta. Set aside.
- Preheat the oven to 375˚F (190˚C). Line a 13x18-inch (33x45 cm) baking sheet with parchment paper.
- Remove the stems from the tomatoes, then slice into ⅛-inch (3 mm) thick rounds.
- Unroll the filo dough into a flat sheet. Carefully transfer a single layer of dough to the prepared baking sheet and lightly brush all over with olive oil. Place another sheet on top and brush lightly with olive oil. Repeat stacking and brushing with the remaining sheets of dough. Brush the edges of the filo dough with more olive oil to make sure they become golden brown and crispy when baking.
- Dollop the ricotta over the top layer of filo and spread in an even layer, being careful not to tear the dough.
- Layer the tomato slices over the ricotta, covering entirely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with the sliced garlic and red pepper flakes, if using, on top.
- Bake for 25-30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
- Garnish with the thinly sliced basil and flaky sea salt, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA
In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!
Provided by lolalobato
Categories Main Dish Recipes Savory Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
- Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
- Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
- Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
- Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g
More about "easy heirloom tomato and ricotta filo tart food"
HEIRLOOM TOMATO AND RICOTTA TART - TASTETORONTO
From tastetoronto.com
5/5 Category Main DishesCuisine AmericanTotal Time 2 hrs 15 mins
- Make the crust: In a large bowl, stir together the flour, cheese and salt. Add the butter, tossing with your fingers to smash each piece into the flour. Stir in the water and knead until a dough forms.
- Transfer to a generously floured work surface and roll into a 14-inch round. Brush off the excess flour and drape the round over an 11-inch tart pan, making sure the dough is flush with the pan. Press a rolling pin across the top of the tart pan to trim any excess dough. Chill for at least 1 hour. Preheat the oven to 425°F.
- Meanwhile, make the filling: In a food processor, purée all the filling ingredients until smooth. Set aside.
- Dock the dough by poking it all over with the tines of a fork. Line the dough with foil and fill with baking beans or pie weights. Bake until puffed and lightly golden along the edges, 15 minutes. Remove the weights and foil, and continue to bake until the bottom of the crust is lightly golden, 10 minutes more. Remove and let cool.
HEIRLOOM TOMATO RICOTTA PHYLLO TART - NATURES FARE
From naturesfare.com
Estimated Reading Time 1 min
TOMATO RICOTTA PHYLLO TART - GIRL VERSUS DOUGH
From girlversusdough.com
HEIRLOOM TOMATO RICOTTA TART RECIPE - THE HUNGRY HUTCH
From thehungryhutch.com
HEIRLOOM TOMATO AND RICOTTA TART - SPOON
From spoonandswallow.com
HOW TO MAKE AN HEIRLOOM TOMATO AND RICOTTA TART
From yuppiechef.com
HEIRLOOM TOMATO RICOTTA TART - SAVOR THE BEST
From savorthebest.com
RICOTTA AND HEIRLOOM TOMATO TART - COOKING FOR KEEPS
From cookingforkeeps.com
RECIPE: HEIRLOOM TOMATO PHYLLO TART - STYLE AT HOME
From styleathome.com
HEIRLOOM TOMATO PHYLLO TART W/ RICOTTA - SPADE & PLOW
From spadeandplow.com
Estimated Reading Time 2 mins
HEIRLOOM TOMATO AND RICOTTA TART RECIPE
From tastingtable.com
5/5 (56)Category Appetizer, Side DishCuisine AmericanTotal Time 1 hr 15 mins
TOMATO TART (MADE WITH PUFF PASTRY!) - CHEF SAVVY
From chefsavvy.com
HEIRLOOM TOMATO TART - FUL-FILLED - REAL FOOD
From ful-filled.com
EASY TOMATO RICOTTA TART - SEASONS AND SUPPERS
From seasonsandsuppers.ca
HEIRLOOM TOMATO TART - #FOODBYJONISTER
From foodbyjonister.com
RICOTTA CHEESE AND TOMATO FILO TART RECIPES | GOODTO
From goodto.com
RICOTTA TOMATO TART: STARS SEASONAL HEIRLOOM TOMATOES
From mezzeandtapas.com
RUSTIC RICOTTA TOMATO TART {EASY RECIPE USING RICOTTA CHEESE}
From seductioninthekitchen.com
HEIRLOOM TOMATO RICOTTA TART RECIPE - FOOLPROOF LIVING
From foolproofliving.com
HEIRLOOM TOMATO TART - VEGGIE SOCIETY
From veggiesociety.com
OMBRE HEIRLOOM TOMATO RICOTTA TART - LIFE CURRENTS
From lifecurrentsblog.com
HEIRLOOM TOMATO AND ITALIAN CHEESE TART - LA BELLA VITA CUCINA
From italianbellavita.com
HEIRLOOM TOMATO TART RECIPE | RECIPES.NET
From recipes.net
HEIRLOOM TOMATO TART - BY HEIN VAN TONDER, FOOD ... - HEINSTIRRED
From heinstirred.com
BAKED RICOTTA AND HEIRLOOM TOMATO TART
From littlemissalmondmeal.com
EASY HEIRLOOM TOMATO RICOTTA TART (VEGAN) - CRAVING AVOCADOS
From cravingavocados.com
HEIRLOOM TOMATO TART | RICARDO
From ricardocuisine.com
RICOTTA HEIRLOOM TOMATO TART (GLUTEN FREE) - MY ROI LIST
From myroilist.com
HEIRLOOM TOMATO TART RECIPE - FOOD.COM
From food.com
HEIRLOOM TOMATO AND RICOTTA PHYLLO TART - FOOD RECIPES
From recipes.studio
HEIRLOOM TOMATO RICOTTA GALETTE - DEL'S COOKING TWIST
From delscookingtwist.com
RICOTTA AND HEIRLOOM TOMATO TART - DONNA HAY
From donnahay.com.au
TOMATO RICOTTA PHYLLO TART | GIRL VERSUS DOUGH
From pinterest.com
TOMATO PHYLLO HERBED RICOTTA TART | OLIVE & MANGO
From oliveandmango.com
EASY HEIRLOOM TOMATO AND RICOTTA FILO TART - MARILENA'S KITCHEN
From pinterest.com
TOMATO TART WITH FILLO AND FETA CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOMATO RICOTTA TART RECIPE RECIPE | EATINGWELL
From eatingwell.com
HEIRLOOM TOMATO TART WITH FRESH RICOTTA
From itslaurenofcourse.com
EASY HEIRLOOM TOMATO TART - TODAY.COM
From today.com
HEIRLOOM TOMATO TART WITH RICOTTA AND BASIL | RECIPE | RECIPES, …
From pinterest.ca
HEIRLOOM TOMATO AND HERBED RICOTTA TART - COZY CRAVINGS
From cozycravings.com
HEIRLOOM TOMATO TART WITH HOMEMADE RICOTTA, BASIL, AND LEMON
From anchoredbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love