Herbed Ricotta Fresh Tomato Tart Food

HERBED RICOTTA & FRESH TOMATO TART

Steps:

• 1. In a small bowl, mix together one- half of oil with the garlic. Brush onto crusts; bake according to package directions. Set aside to cool slightly. 2. Meanwhile, in a food processor, blend ricotta, lemon zest and juice, basil and dill. Season with fine salt and pepper. 3. Evenly spread ricotta mixture over both crusts, leaving a 1-inch border. Top with tomatoes, Parmesan and pepper flakes and drizzle with remaining one-half of oil; scatter additional basil on top (if using). Sprinkle with flaky salt.

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.

FRESH TOMATO TART WITH HERBED RICOTTA

Steps:

• Preheat oven to 425ºF.
• Place unfolded, thawed puff pastry on a piece of parchment paper and use a rolling pin to roll it out 1-2 inches bigger on all sides.
• Place parchment and puff pastry on a baking sheet.
• Using a small knife, score (cut part of the way through, but do not cut completely through) a 1/2-inch border all the way around the puff pastry sheet.
• In the inside of the border, poke all over with a fork. Brush the outside edges with beaten egg.
• Bake 18-20 minutes or until golden brown.
• Remove from oven and let cool.
• Meanwhile, prepare ricotta filling. In a medium bowl, combine ricotta, parsley, lemon zest, lemon juice, mint, garlic powder, black pepper, and red pepper flakes. Stir to combine.
• Let tart crust cool. When cooled, spread with ricotta mixture and top with sliced tomatoes. Drizzle with olive oil, sprinkle with flaky sea salt, cracked black pepper, and fresh herbs.
• Best served immediately.