Best Tomato Ricotta Tartine Recipe By Tasty Recipes

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ROASTED TOMATO TART WITH RICOTTA AND PESTO



Roasted Tomato Tart With Ricotta and Pesto image

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, weekday, pastries, pies and tarts, vegetables, appetizer, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise 1/4-inch thick
Kosher salt and black pepper
1 sheet packaged puff pastry, thawed (about 7 ounces)
3 tablespoons crème fraîche or sour cream
1/4 small red onion, very thinly sliced
Aleppo pepper or red-pepper flakes, for garnish (optional)
3/4 cup fresh ricotta
Store-bought or homemade pesto, for drizzling
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish (optional)

Steps:

  • Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
  • As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
  • Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
  • Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

TOMATO TART TATIN



Tomato Tart Tatin image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 12

2 pounds plum tomatoes, halved lengthwise and eye removed
Kosher salt and freshly cracked black pepper
3 tablespoons granulated sugar
3 tablespoons red wine vinegar
2 cloves garlic, grated
1 medium yellow onion, thinly sliced
1 tablespoon picked thyme leaves
2 tablespoons finely chopped parsley
2 tablespoons unsalted butter, at room temperature
1 sheet puff pastry
Fresh basil, to serve
Flakey salt, to serve

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Season the tomato halves with kosher salt and pepper and set aside. Place the sugar in a large enameled cast iron braiser or saute pan over the direct heat side of the grill. Shake out into an even layer and allow to melt then caramelize, 2 to 3 minutes. Add the vinegar and deglaze the pan, scraping the bottom of the pan for any brown bits. Stir in the garlic, onions and thyme, then the parsley and allow the liquid to melt back down. Remove from the heat.
  • Place the tomatoes flesh side down on top of the onions. Place on the indirect heat side of the grill, close the lid and vents of the grill (this will make the temperature drop to 225 to 250 degrees F) and bake until the skins are wrinkly and the tomatoes have softened and given up more liquid, 2 hours.
  • Brush another large enameled cast iron braiser or saute pan with the butter. When the tomatoes are ready, scoop the tomatoes out of their juices and place them in the buttered pan, cut side up and skin side down. Add the caramelized onions on top of the tomatoes. Using kitchen shears, cut off the square edges of the puff pastry, rounding the edges. Top the tomatoes and onions with the puff pastry round.
  • Place the pan on the indirect heat side of the grill, with the air vents open, and cover the grill. The temperature should be around 425 degrees F. Bake until golden brown and the pastry is puffed, 25 to 30 minutes. Cool in the pan for 3 minutes before turning out on to a plate. Garnish with a sprig of basil in the center and sprinkle with flakey salt.

TOMATO RICOTTA TARTINE RECIPE BY TASTY



Tomato Ricotta Tartine Recipe by Tasty image

Here's what you need: medium tomatoes, fresh basil, McCormick® Paprika, kosher salt, pepper, ricotta cheese, bread

Provided by Griffin Bohen-Meissner

Categories     Snacks

Yield 4 servings

Number Of Ingredients 7

2 medium tomatoes, diced
1 handful fresh basil, torn
½ teaspoon McCormick® Paprika
½ teaspoon kosher salt
¼ teaspoon pepper
¾ cup ricotta cheese
4 slices bread, 3/4 in (2cm), crusty, lightly toasted

Steps:

  • In a medium bowl, combine tomatoes, basil, McCormick Paprika, salt, and pepper.
  • Spread ricotta on bread. Top with tomato salad. Drizzle with olive oil.
  • Enjoy!

Nutrition Facts : Calories 93 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 2 grams

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