Recipe: A knockout heirloom tomato tart combines flaky press-in-pan pastry and creamy ricotta
2. Spoon the filling into the tart shell. With the back of a spoon, smooth it evenly in the pastry.
1. In a food processor, combine the ricotta and goat cheese. Pulse until creamy. Add the basil leaves and black pepper. Pulse again briefly, just to mix in the basil.
5. Set the pan on the baking sheet. Bake for 20 to 25 minutes, or until it is golden brown. Set it on a wire rack to cool completely. Set the tart on a small bowl so the rim falls away. Transfer the tart to a large flat platter or board to serve.
4. Empty the crumbs into the tart pan. With your fingers, press them firmly into the sides and evenly over the bottom of the pan. Lay a piece of plastic wrap onto the pastry. Use a 1-cup dry measuring cup to press and smooth the dough evenly over the bottom and into the corners of the pan. Discard the plastic wrap.
3. Remove the processor top. Drizzle the egg over the flour mixture. Pulse again several times, or until the crumbs are larger and look damp. Stop the machine before the mixture starts to form a ball.
2. In a food processor, pulse the flour, cheese, salt, Maras or Aleppo pepper or crushed red pepper, and butter until the mixture looks like coarse breadcrumbs.
1. Set the oven at 350 degrees. Have on a 9-inch tart pan with a removable rim and a baking sheet.
For this summer tomato tart, save yourself the angst of rolling dough and make a flaky press-in-pan pastry with Parmesan cheese and a generous pinch of crushed red pepper. To get the pastry smooth and even, after you press it into a tart pan (one with a removable rim), use a dry measuring cup to make it even all over. Bake and cool the crust, then, fill it with ricotta, goat cheese, and basil. Finally, add a couple layers of sliced heirloom tomatoes in all colors and sizes. Sprinkle with olive oil, flaky salt, and more basil. The tart is best assembled just before serving to preserve the crisp crust. If you want to make the crust and filling in advance, wrap the crust in foil and store it at room temperature; refrigerate the filling for up to one day. The tart is a knockout.
Makes one 9-inch tart or enough to serve 6
For this summer tomato tart, save yourself the angst of rolling dough and make a flaky press-in-pan pastry with Parmesan cheese and a generous pinch of crushed red pepper. To get the pastry smooth and even, after you press it into a tart pan (one with a removable rim), use a dry measuring cup to make it even all over. Bake and cool the crust, then, fill it with ricotta, goat cheese, and basil. Finally, add a couple layers of sliced heirloom tomatoes in all colors and sizes. Sprinkle with olive oil, flaky salt, and more basil. The tart is best assembled just before serving to preserve the crisp crust. If you want to make the crust and filling in advance, wrap the crust in foil and store it at room temperature; refrigerate the filling for up to one day. The tart is a knockout.
PASTRY
1¼ cups flour ½ cup finely grated Parmesan cheese
⅛ teaspoon salt ½ teaspoon Maras or Aleppo pepper or crushed red pepper 6 tablespoons cold, unsalted butter, cut into cubes 1 egg, lightly beaten
1. Set the oven at 350 degrees. Have on a 9-inch tart pan with a removable rim and a baking sheet.
2. In a food processor, pulse the flour, cheese, salt, Maras or Aleppo pepper or crushed red pepper, and butter until the mixture looks like coarse breadcrumbs.
3. Remove the processor top. Drizzle the egg over the flour mixture. Pulse again several times, or until the crumbs are larger and look damp. Stop the machine before the mixture starts to form a ball.
4. Empty the crumbs into the tart pan. With your fingers, press them firmly into the sides and evenly over the bottom of the pan. Lay a piece of plastic wrap onto the pastry. Use a 1-cup dry measuring cup to press and smooth the dough evenly over the bottom and into the corners of the pan. Discard the plastic wrap.
5. Set the pan on the baking sheet. Bake for 20 to 25 minutes, or until it is golden brown. Set it on a wire rack to cool completely. Set the tart on a small bowl so the rim falls away. Transfer the tart to a large flat platter or board to serve.
FILLING
12 ounces (1 1/2 cups) fresh ricotta 3 ounces goat cheese 2 tablespoons torn basil leaves
⅛ teaspoon black pepper 2 pounds heirloom tomatoes of various sized and colors, sliced Olive oil (for sprinkling) Flaky sea salt (for sprinkling) Extra basil leaves (for garnish)
1. In a food processor, combine the ricotta and goat cheese. Pulse until creamy. Add the basil leaves and black pepper. Pulse again briefly, just to mix in the basil.
2. Spoon the filling into the tart shell. With the back of a spoon, smooth it evenly in the pastry.
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3 days ago
- Boston Globe
Recipe: For a quick summer supper, grate ripe tomatoes and toss pasta with a refreshing uncooked sauce
4. Add the Parmesan and stir for 1 minute, or until the cheese melts. Add the tomatoes, and cook for 2 to 3 minutes, or until they are warmed through. Stir in the whole basil leaves and sprinkle with salt and pepper. Taste for seasoning and add more salt and pepper, if you like. 3. Add the pasta and the pasta cooking water. Cook over medium-high heat for 2 to 3 minutes, or until the pasta water thickens slightly. 2. In a skillet large enough to hold the cooked pasta later, heat the 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring often, for 2 minutes, or until the garlic softens and is aromatic. 1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes, or according to package directions, or until the pasta is tender but still has some bite. Use a heatproof measuring cup with a handle to scoop out 1 cup of the pasta cooking water. Drain the pasta into a colander but do not rinse it. Sprinkle olive oil onto the pasta so it does not stick together. When the kitchen counter is covered in vibrant red tomatoes and you need dinner in a hurry, you need to know about pasta with a refreshing uncooked tomato sauce. Stand a box grater in a large shallow bowl and work 2 very large (or 4 medium) ripe tomatoes on the largest holes, letting all of the flesh and juices fall into the bowl but discarding the peel. Then grab any pasta you have on hand, though spaghetti feels right here, and after you cook it, save a cup of the pasta cooking water. Lightly saute garlic in a very large skillet that will hold all the cooked pasta, add it to the pan with the reserved cooking water and it will thicken slightly. Stir in Parmesan, the grated tomatoes, and whole fresh basil leaves. Use the time you saved stirring a pot of gravy to linger over dinner, soaking up glorious, late summer rays of sunshine. Serves 4 When the kitchen counter is covered in vibrant red tomatoes and you need dinner in a hurry, you need to know about pasta with a refreshing uncooked tomato sauce. Stand a box grater in a large shallow bowl and work 2 very large (or 4 medium) ripe tomatoes on the largest holes, letting all of the flesh and juices fall into the bowl but discarding the peel. Then grab any pasta you have on hand, though spaghetti feels right here, and after you cook it, save a cup of the pasta cooking water. Lightly saute garlic in a very large skillet that will hold all the cooked pasta, add it to the pan with the reserved cooking water and it will thicken slightly. Stir in Parmesan, the grated tomatoes, and whole fresh basil leaves. Use the time you saved stirring a pot of gravy to linger over dinner, soaking up glorious, late summer rays of sunshine. Salt and pepper, to taste 12 ounces pasta (spaghetti or any other shape) Olive oil (for sprinkling) 2 tablespoons olive oil 3 cloves garlic, finely chopped 1 cup freshly grated Parmesan cheese 2 very large or 4 medium ripe tomatoes, grated (about 2 cups) 1 cup whole fresh basil leaves Extra grated Parmesan (for sprinkling) Extra whole fresh basil leaves (for garnish) 1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes, or according to package directions, or until the pasta is tender but still has some bite. Use a heatproof measuring cup with a handle to scoop out 1 cup of the pasta cooking water. Drain the pasta into a colander but do not rinse it. Sprinkle olive oil onto the pasta so it does not stick together. 2. In a skillet large enough to hold the cooked pasta later, heat the 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring often, for 2 minutes, or until the garlic softens and is aromatic. 3. Add the pasta and the pasta cooking water. Cook over medium-high heat for 2 to 3 minutes, or until the pasta water thickens slightly. 4. Add the Parmesan and stir for 1 minute, or until the cheese melts. Add the tomatoes, and cook for 2 to 3 minutes, or until they are warmed through. Stir in the whole basil leaves and sprinkle with salt and pepper. Taste for seasoning and add more salt and pepper, if you like.
Boston Globe
3 days ago
- Boston Globe
Recipe: A knockout heirloom tomato tart combines flaky press-in-pan pastry and creamy ricotta
3. Arrange the tomato slices on top in two layers. Drizzle with a little olive oil and sprinkle with flaky salt. Top with extra basil leaves. Cut into wedges. 2. Spoon the filling into the tart shell. With the back of a spoon, smooth it evenly in the pastry. 1. In a food processor, combine the ricotta and goat cheese. Pulse until creamy. Add the basil leaves and black pepper. Pulse again briefly, just to mix in the basil. 5. Set the pan on the baking sheet. Bake for 20 to 25 minutes, or until it is golden brown. Set it on a wire rack to cool completely. Set the tart on a small bowl so the rim falls away. Transfer the tart to a large flat platter or board to serve. 4. Empty the crumbs into the tart pan. With your fingers, press them firmly into the sides and evenly over the bottom of the pan. Lay a piece of plastic wrap onto the pastry. Use a 1-cup dry measuring cup to press and smooth the dough evenly over the bottom and into the corners of the pan. Discard the plastic wrap. 3. Remove the processor top. Drizzle the egg over the flour mixture. Pulse again several times, or until the crumbs are larger and look damp. Stop the machine before the mixture starts to form a ball. 2. In a food processor, pulse the flour, cheese, salt, Maras or Aleppo pepper or crushed red pepper, and butter until the mixture looks like coarse breadcrumbs. 1. Set the oven at 350 degrees. Have on a 9-inch tart pan with a removable rim and a baking sheet. For this summer tomato tart, save yourself the angst of rolling dough and make a flaky press-in-pan pastry with Parmesan cheese and a generous pinch of crushed red pepper. To get the pastry smooth and even, after you press it into a tart pan (one with a removable rim), use a dry measuring cup to make it even all over. Bake and cool the crust, then, fill it with ricotta, goat cheese, and basil. Finally, add a couple layers of sliced heirloom tomatoes in all colors and sizes. Sprinkle with olive oil, flaky salt, and more basil. The tart is best assembled just before serving to preserve the crisp crust. If you want to make the crust and filling in advance, wrap the crust in foil and store it at room temperature; refrigerate the filling for up to one day. The tart is a knockout. Makes one 9-inch tart or enough to serve 6 For this summer tomato tart, save yourself the angst of rolling dough and make a flaky press-in-pan pastry with Parmesan cheese and a generous pinch of crushed red pepper. To get the pastry smooth and even, after you press it into a tart pan (one with a removable rim), use a dry measuring cup to make it even all over. Bake and cool the crust, then, fill it with ricotta, goat cheese, and basil. Finally, add a couple layers of sliced heirloom tomatoes in all colors and sizes. Sprinkle with olive oil, flaky salt, and more basil. The tart is best assembled just before serving to preserve the crisp crust. If you want to make the crust and filling in advance, wrap the crust in foil and store it at room temperature; refrigerate the filling for up to one day. The tart is a knockout. PASTRY 1¼ cups flour ½ cup finely grated Parmesan cheese ⅛ teaspoon salt ½ teaspoon Maras or Aleppo pepper or crushed red pepper 6 tablespoons cold, unsalted butter, cut into cubes 1 egg, lightly beaten 1. Set the oven at 350 degrees. Have on a 9-inch tart pan with a removable rim and a baking sheet. 2. In a food processor, pulse the flour, cheese, salt, Maras or Aleppo pepper or crushed red pepper, and butter until the mixture looks like coarse breadcrumbs. 3. Remove the processor top. Drizzle the egg over the flour mixture. Pulse again several times, or until the crumbs are larger and look damp. Stop the machine before the mixture starts to form a ball. 4. Empty the crumbs into the tart pan. With your fingers, press them firmly into the sides and evenly over the bottom of the pan. Lay a piece of plastic wrap onto the pastry. Use a 1-cup dry measuring cup to press and smooth the dough evenly over the bottom and into the corners of the pan. Discard the plastic wrap. 5. Set the pan on the baking sheet. Bake for 20 to 25 minutes, or until it is golden brown. Set it on a wire rack to cool completely. Set the tart on a small bowl so the rim falls away. Transfer the tart to a large flat platter or board to serve. FILLING 12 ounces (1 1/2 cups) fresh ricotta 3 ounces goat cheese 2 tablespoons torn basil leaves ⅛ teaspoon black pepper 2 pounds heirloom tomatoes of various sized and colors, sliced Olive oil (for sprinkling) Flaky sea salt (for sprinkling) Extra basil leaves (for garnish) 1. In a food processor, combine the ricotta and goat cheese. Pulse until creamy. Add the basil leaves and black pepper. Pulse again briefly, just to mix in the basil. 2. Spoon the filling into the tart shell. With the back of a spoon, smooth it evenly in the pastry.
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I'm a professional meal planner. These simple one-pot meals cost less than $25 and feed my entire family.
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