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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Heirloom Tomato and Ricotta Tart (Michael Symon's) Recipe

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This recipe for Heirloom Tomato and Ricotta Tart (Michael Symon's) is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pastry Dough (or your favorite store-bought)
1/4 cup Olive Oil
1/2 pound Heirloom Tomatoes (sliced)
1/2 bunch Thyme (leaves only)
2 Garlic cloves (sliced)
Cracked Black Pepper
Salt
8 ounces Ricotta
Directions:
Directions:
Preheat oven to 350F.

Press pastry dough into tart shell and dock the dough by pricking all over the bottom. Blind bake 15 minutes, remove and allow to cool.

In a large bowl, combine the tomatoes, thyme, garlic, a few cracks of black pepper, and a large pinch of salt and toss to coat. Arrange the tomatoes on a baking sheet and roast for 20 minutes. Set aside to cool slightly.

Arrange the tomatoes in the blind baked tart shell. Top with spoonfuls of ricotta, drizzle with olive oil, and bake for 15 minutes. Allow to cool before serving.

 

 

 

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