Roasted Heirloom Tomato Tart
Earlier this week, I like many "foodies" across America, acknowledged what would have been the 100th birthday of Julia Child. Julia served as an inspiration to many home cooks and professional chefs, and still does. Breaking barriers and declaring that cooking should be enjoyed and celebrated in our homes, shared with family and friends. This being the idea behind my blog site: Cooking for pleasure, for people, with passion. I hope my recipes inspire you to do the same.
In honor of Julia, I made 2 of my favorite recipes, Bacon-Leek Quiche and Riene de Saba, affectionately known in our house as "chocolate booze cake". Both were fun and delicious. I made homemade crust for the quiche, and had extra crust left-over. Once again being the frugal person that I am, I wanted to be sure I used the remaining crust. On the counter were gorgeous heirloom tomatoes reaching high-peak of their ripeness. Match! I decided to make a Roasted Heirloom Tomato Tart.
Roasting tomatoes intensifies and accentuates the true tomato goodness of any tomato. Even when using mid-winter grocery store tomatoes, roasting will bring you closer to summer tomatoes than eating them raw. The water leeches out, concentrating the tomato flavors; bringing forward the natural sugar. It is a simple process that can then be used when making a tomato tart, or adding to pasta, fish or topping a salad.
Preheat oven to 350 degrees. Place a sheet of parchment paper in the bottom of a baking tray with sides. Slice ripe tomatoes into thick slices. Place the tomatoes on the tray in a single layer. Drizzle olive oil over the tomoates; sprinkle with salt and pepper. Roast for 20-25 minutes. Optional: add thinly sliced garlic and sprigs of thyme, roast as above.
Roasted Heirloom Tomato Tart
1 pastry pie dough for 9-inch tart pan
1 pound tomatoes
2 cloves garlic
5-6 sprigs of thyme
3 tablespoons olive oil
6 ounces ricotta cheese
2 tablespoons grated Parmesan cheese
ground black pepper
Press the pastry pie dough into a tart pan with removable bottom. Dock the dough by pricking it with a fork. "Blind" bake for 15 minutes at 350 degrees. Remove from oven; set aside to cool.
Roast the tomatoes as described above, using the garlic and thyme and 2 tablespoons of olive oil. Set aside to cool.
Arrange the roasted sliced tomatoes in the bottom of the baked tart crust. Sprinkle the Parmesan cheese evenly over the tomatoes; place dollops of ricotta cheese over the tomatoes. Drizzle with remaining 1 tablespoon of olive oil, sprinkle with salt and pepper. Place in the 350 degree oven for 15 minutes until the cheese is melted and somewhat browned. Cool before serving.
The tomato tart can also be made with different cheeses. Try using goat cheese and Gruyere for a tangy more French-like tart.
Using fresh Roma tomatoes, cut into quarters. Place directly onto a baking tray. Drizzle with olive oil, salt & pepper. Roast at 350 degrees for 20 - 25 minutes. Allow to cool. Remove the skins and discard excess seeds. Add to green salads such as wedges of iceberg lettuce, with crispy bacon bits and blue cheese dressing.