by Eric Liftin
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my 6 recipes »
Eric Liftin's Notes:
Expand2 teaspoons finely chopped basil leaves Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 cups flour Ask a question about this ingredient
5 tablespoons butter Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1/4 cup ice water Ask a question about this ingredient
many super ripe cherry tomatoes Ask a question about this ingredient
First cut all the cherry tomatoes in half, equatorially. Arrange them in a layer, cut side up, in a baking pan. Sprinkle with salt. Bake at 275º while preparing the crust.
Ask a question about this stepMix together basil, salt, and flour. Mix in oil and butter until dough is coarse lumps.
Ask a question about this stepUsing a fork, mix in the water until the dough is pliable and smooth.
Ask a question about this stepWrap in plastic wrap and refrigerate for at least ½ hour.
Ask a question about this stepPress dough into tart pan with your fingers in a uniform, thin layer.
Ask a question about this stepLoosely cover with plastic wrap and refrigerate for ½ hour. Check to see if the tomatoes have started to dehydrate. You don't want fully roasted or dried, just to lose excess water. Remove the tomatoes and set aside. Preheat oven to 375.
Ask a question about this stepPrebake tart shell. Lightly cover top of shell with foil, fill with dried beans or rice, and bake for about 10 minutes. Remove foil with rice/beans, prick the bottom of the shell all over with a fork, and return to oven for another 5 minutes. Remove and let cool.
Ask a question about this step2 tablespoons freshly grated parmesan Ask a question about this ingredient
1 cup whole-milk ricotta Ask a question about this ingredient
1 egg Ask a question about this ingredient
olive oil for drizzling Ask a question about this ingredient
Mix together in a bowl the cheeses and egg with salt and pepper. This can be done by hand whisk or food processor. You may add a couple of tablespoons of pine nuts if you like and you're using the food processor.
Ask a question about this stepspread the paste evenly in the crust. Lay in the tomatoes. Drizzle with olive oil and sprinkle with a little salt and pepper.
Ask a question about this stepPlace in the oven and cook until lightly browned, around 30 minutes. Let cool before serving.
Ask a question about this step
Dan is the founder of Kitchen Options
I just saw this, and I'm just in from my garden, wondering what to do with a cherry tomato plant so laden it looks like its about to fall over. We have a great buffalo ricotta here I'm going to use for this. Than for great-looking recipe!