Today, we have a Guest Blogger – actually bloggers – from southwest Florida – that got my attention because they are a Mother/Daughter team and their beautiful farm-to-table tart, recently featured in the Foodbuzz Top 9, caught my eye. I’m a huge fan of rustic tarts that highlight seasonal veggies (Zucchini and Sundried Tomato Tart and Mushroom and Spinach Tart ) and recently judged the special Culinary Arts competition, The Art of the Tart, at the Orange County Fair – so I’ve had tarts on the brain. Gorgeous in its simplicity; direct from CC Recipes:
Rustic Cherry Tomato Ricotta Tart
This is one eye-catching tomato tart, that is truly super simple and looks like you spent hours making it. Made with a super easy tart dough, cherry tomatoes, ricotta and cream cheese, and a sprinkling of fresh basil leaves.
For the dough:
1 – 1/2 cups all purpose flour
pinch of salt
7 Tbsp unsalted butter, cold and cut in cubes
1/2 cup heavy cream
For the Tart:
1 1/2 Tbsp extra virgin olive oil
1 garlic clove, minced 2 ounces cream cheese, softened
1/2 cup ricotta cheese
1/2 tsp salt
1/4 tsp pepper
2 cups fresh cherry tomatoes, washed and drained
1-2 Tbsp basil leaves
1 egg, beaten
1. Add the flour and salt to the bowl of a food processor. Place the butter cubes around the flour and pulse until a crumbly mixture is formed.
2. Slowly add the cream while still pulsing the flour mixture, Keep adding the cream until the dough comes together into a bit of a ball.
3. Remove the dough from the food processor and move to a lightly floured surface. Gently knead the dough a few times until it is smooth.
4. Wrap up the dough with plastic wrap and place it in the refrigerator for at least 30 minutes (can stay in the refrigerator overnight).
5. Preheat the oven to 375F.
6. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, add the cream cheese, ricotta cheese, 1 teaspoon of the garlic olive oil (that you previously whisked together), salt and pepper, mix well. Toss the tomatoes with the remaining garlic olive oil.
7. Remove dough from the refrigerator and on a lightly floured surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (if you line the baking sheet with parchment paper, it will be easier to transfer to a plate later).
8. Spread the ricotta mixture evenly over the bottom of the dough, leaving a 1 inch border. Top the ricotta mixture with the cherry tomatoes and basil leaves (I keep the basil leaves whole, but you could cut them if desired), spreading the tomatoes and basil out evenly still leaving a 1 inch border. Fold the edges/border over the filling, pleating the edges to make it fit, The center will be open. Brush the top of the pastry crust with the egg.
9. Bake for about an 30 – 45 minutes or until the shell is evenly browned. Let cool for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Thank you CC Recipes! From their About page: This is a blog created by mother Christine and daughter Camala (C and C) to share our favorite recipes, talk about food and baking, share pictures of the food we make and dish about anything we feel like.