When we spent six months a year in Italy, we always had a large garden that I could inspire for my daily recipes. We have planted a variety of Italian tomatoes, my favorite is San Marzano, Sweet Datterini and the grapolli variety that I use to prepare my tomato jam.
Every summer I ended up choosing a bowl full of ripe cherry tomatoes from our daily garden. I use these sweet gems in salads, pasta dishes, egg quicks and cheese tarts like my favorite of mine. Ricotta and goat cheese are combined to provide a creamy base layer for a ripe and sweet cherry tomato topping in this quick and fast tart.
I used a pastry shop with the whole wheat purchased for my crust, but you could use any harsh crust you prefer including puff pastry, cracker crust or comb. I chose to use sweet cherry tomatoes for my tart to balance goat cheese, but in this recipe you can use any variety of ripe and tasty tomatoes and fresh herbs are essential.
Enjoy your meal!
Deborah Mele
Ingredients
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Purchased puff pastry crust or choice crust (see notes above)
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1 cup (250 grams) ricotta for container
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1/2 cup (125 grams) of soft goat cheese
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1/2 cup of grated Parmesan
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1/4 cup of fresh herbs chopped such as parsley, basil or mint
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1 large egg slightly beaten at room temperature
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Salt and pepper to taste
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1 large egg yolk, beaten, to touch the dough
Topping:
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2 cups of sliced cherry tomatoes
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3 tablespoons of extra virgin olive oil
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1 teaspoon of white balsamic vinegar
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Salt and pepper to taste
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Fresh basil leaves to garnish
Instructions
- Preheat the oven to 200 ° C (400f).
- We cover an 11 -inch pan (26 cm) with pastry pastry, cutting edges.
- In a bowl, mix the ricotta, the goat cheese, the Parmesan, the herbs, the egg, the salt and the pepper.
- Spoon the ricotta mixture in the prepared pan, spreading to cover the bottom.
- Brush the edge of the dough with the egg yolk, then cook the tart for 20 minutes or until the ricotta mixture is almost set and the crust is golden brown.
- Cool at room temperature.
- While the tart is cool, place the tomatoes, olive oil, vinegar, salt and pepper in a small bowl and mix to mix.
- Spoon the tomato mixture above the tart, garnish with fresh basil leaves and serve.
Nutrition information:
Product: 6
Portion size: 1 slice
Amount for portion:
Calories: 492Total fat: 34 gSaturated fat: 14gTrans fat: 0gFatty fat: 17gCholesterol: 130 mgSodium: 660mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 19g
