Torta di ricotta e pomodori
Our Chef Gio has prepared another beautiful recipe for you this month: Heirloom tomato and ricotta tart
Ingredients
For the tart base
- 1 sheet of all-butter puff pastry, thawed about 350g
- 1 egg, beaten (for egg wash)
For the ricotta filling
- 250 g (1 cup) ricotta (well-drained)
- 100 g soft goat cheese
- 30 g (¼ cup) Parmigiano Reggiano, grated
- 1 egg
- 1 small garlic clove, finely grated or minced
- Salt and freshly ground black pepper, to taste
For the tomato topping
- 1 ½ pints of heirloom cherry tomatoes or 3–4 medium heirloom tomatoes, sliced ½ cm thick
- Extra virgin olive oil
- Flaky sea salt
- Fresh basil for garnish (optional)
Method:
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to fit a 9- or 10-inch tart pan with a removable bottom
- Press the pastry into the pan and trim the edges. Prick the base with a fork.
- Line the pastry with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15–18 minutes until the edges are lightly golden.
- Remove weights and parchment, brush the base with beaten egg, and bake again for 5 minutes to seal the crust.
- Let cool slightly. Reduce oven temperature to 375°F (190°C).
- For the filling, In a medium bowl, whisk together ricotta, goat cheese, Parmigiano, egg, garlic, salt, and pepper until smooth.
- Spread the mixture evenly into the cooled pastry shell
- Pat the tomato slices dry with paper towels to reduce moisture.
- Arrange them decoratively over the cheese filling.
- Drizzle lightly with olive oil and sprinkle with flaky salt.
- Bake the tart for 30–35 minutes, or until the filling is set and the tomatoes are slightly roasted.
To serve
- Let cool for 10–15 minutes before removing from the tart pan.
- Garnish with fresh basil or thyme.
- Serve warm or at room temperature.
We recommend pairing this fragrant and Mediterranean-inspired dish with CASTELLO DI LUZZANO MALVASIA DOC TASTO DI SETA
Buon appetito!
