Tomato and Ricotta Tart

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For the past year Patrick and I have been subscribing to the Sunday delivery of the Raleigh News & Observer. We have evolved into having a "paper day" ritual and look forward to reading the paper with a nice brunch. This was probably our last outdoor brunch before the chill brought us in. 

For this particular brunch we enjoyed a Tomato and Ricotta Tart! It's another recipe from ABC's The Chew and shared below. I was smart enough to put the puff pastry dough into the fridge the night before so that it had thawed out and we whipped this up in no time. Sometimes there is a brunch delay if it calls for puff pastry because we have to sit it in front of a window until it thaws < try to prevent that if you can!

1 pint whole milk ricotta
zest of 2 lemons
1/2 cup grated parmesan
1 egg, lightly beaten
1 teaspoon salt
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
1 sheet puff pastry
2-3 various heirloom tomatoes, sliced
1/2 cup basil leaves, torn
8 ounces bacon (chopped)
Coarse salt and freshly cracked black pepper
olive oil

   In a mixing bowl combine the ricotta, lemon zest, parmesan, egg, salt, pepper, parsley, chives and 1 tablespoon of olive oil. Mix to thoroughly incorporate and refrigerate until ready to use. (The ricotta mixture can be made up to a day ahead of time)
   Preheat your oven to 400°F. Place your puff pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Next, spread the ricotta filling out to all four edges in a nice even layer, leaving a 1-inch border of crust. Fold the edges in and using your thumb and forefinger, create fluted edges.
   Bake until golden brown and bubbly looking on top, 30-35 minutes. Be sure to achieve a nice deep golden crust so the middle and bottom aren’t soggy!
   Meanwhile, preheat a skillet over medium-high heat. Add bacon and sauté until crisp. Remove to a paper towel lined plate and set aside.
   Remove the pastry from the oven and slide on to a cutting board. Start layering your sliced tomatoes across the top. Next add the cooked bacon, torn basil, a drizzle of olive oil, cracked pepper, a little more parmesan and some flaky salt. Slice in to 9 pieces and serve.

We halved the recipe!

Extra cat pic day!
Dupree comfy on the stairs

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