Ricotta Tomato Tart

Robert and I are both coming off of eventful weekends. I'm happy to report he survived his bachelor party without any hiccups, whiskey, guns and all. Last minute my mother came down to see me in Philly. We ventured back up together to meet my sister, that until last week, I had no clue of her existence. A truly wild, amazing and overwhelming experience to say the least. All happening just a mere 7 weeks from our big day, which has made the last little while extra lively.

More importantly for this forum, we have a really delicious fresh tomato tart to share. As summer is flying right by, nothing really beats the flavor of fresh tomatoes. The cherry tomato, fresh ricotta, and homemade tart crust combination will not steer you wrong. The cherry tomatoes get extra sweet once baked, making for a rich, sweet and savory combination. Eat it warm from the oven, or cold from the fridge. A quick note, you'll have some extra tart dough leftover, which could be perfect for a hand pie or two.

Cheers to summer flavors.  

Ricotta Tomato Tart
1 1/2 cups fresh ricotta cheese
1 egg
1/2 cup parmesan cheese
2 cups cherry tomatoes, halved
salt and pepper
tart dough, recipe to follow

Preheat oven to 375°. In a small bowl, lightly whisk egg. Add ricotta and parmesan cheeses, whisking to combine. Pour into prepared crust, top with cherry tomatoes and season generously with salt and pepper.

Bake for 40-45 minutes or until crust is browned and tomatoes have begun to brown slightly. Remove from heat and rest 15 minutes or until cheese has set before serving. Can be served warm or cold.

Tart Crust
3 cups all-purpose flour
1 cup unsalted butter, chilled
1 teaspoon salt
2/3 cup cold water

Combine salt with water and refrigerate until ready to use. In a food processor, place flour and butter and begin to pulse until crumbs form. Add water and pulse until dough has just formed. Form the dough into a flattened round, wrap with plastic wrap and refrigerate for 2 hours or overnight until ready to use. Dough can be used for up to 12" tart or pie pan. 

To make tart: roll dough out onto a lightly floured surface to desired pan size. Fill with ricotta, tomato topping.