I found a great new cookbook this weekend!! It was the Complete Vegetarian Cookbook, pictured below. The cover recipe had me at Hello! So, I absolutely had to come home and cook that recipe first. It was a Tomato Tart. It was easy to make, especially pretty, and divine smelling baking in the oven! Need I say more?
Ingredients:
3 plum tomatoes, cored and sliced 1/4 inch thick
salt and pepper
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 ounce Parmesan cheese (1/2 cup)
3/4 cup part-skim ricotta cheese
1 ounce mozzarella cheese, shredded (1/4 cup)
1 ready made pie crust ( I used Pillsbury)
2 tablespoons chopped fresh Thai basil
Spread tomatoes out over several layers of paper towels, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes. Combine two tablespoons oil and garlic in a small bowl. In a separate bowl, combine Parmesan, ricotta, mozzarella, and remaining tablespoon of oil, and season with salt and pepper to taste.
Adjust oven rack to middle position and heat oven bottom of tart shell. Spread ricotta mixture evenly over the bottom of the tart crust. Blot tomatoes dry with paper towels and arrange attractively on top of ricotta in concentric circles. Drizzle with garlic-oil mixture. Cut basil and sprinkle over tart. (I would also consider cutting the basil and adding it for the last 10-12 minutes of baking.) Bake tart 20-25 minutes, rotate tart pan half way through baking.
Let cool on wire rack for 10 minutes or more. Serve hot.
Serves: 4-6
*Note: I used my Thai basil, with it's fabulous licorice smell and taste and it was a nice flavor to add to this dish.
Ingredients:
3 plum tomatoes, cored and sliced 1/4 inch thick
salt and pepper
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 ounce Parmesan cheese (1/2 cup)
3/4 cup part-skim ricotta cheese
1 ounce mozzarella cheese, shredded (1/4 cup)
1 ready made pie crust ( I used Pillsbury)
2 tablespoons chopped fresh Thai basil
Spread tomatoes out over several layers of paper towels, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes. Combine two tablespoons oil and garlic in a small bowl. In a separate bowl, combine Parmesan, ricotta, mozzarella, and remaining tablespoon of oil, and season with salt and pepper to taste.
Adjust oven rack to middle position and heat oven bottom of tart shell. Spread ricotta mixture evenly over the bottom of the tart crust. Blot tomatoes dry with paper towels and arrange attractively on top of ricotta in concentric circles. Drizzle with garlic-oil mixture. Cut basil and sprinkle over tart. (I would also consider cutting the basil and adding it for the last 10-12 minutes of baking.) Bake tart 20-25 minutes, rotate tart pan half way through baking.
Let cool on wire rack for 10 minutes or more. Serve hot.
Serves: 4-6
Enjoy!
Sherry
I will link this to:
Foodie Friday at Rattlebridge Farm
Homemaking Linkup at Hope In Every Season
Sweet and Savoury Sunday at Baking in Pyjamas
Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow
The Party Bunch Weekend Linky at The Idea Room
Weekend Retreat Linky Party at AKA Design and Life
Foodie Friends Friday at Walking on Sunshine
Rooted in Thyme Simple and Sweet Fridays
Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen
Sunday's Down Under at Natasha in Oz
Home Matters linky Party at life With Lorelai
Looks yummy!
ReplyDeleteLooks yummy! I made some chocolate zucchini bread this afternoon with a recipe I saw on your blog. I left a link to your blog on my post so my readers can come over and get your recipe...hope you don't mind! hugs....
ReplyDeleteOh Wow, this looks amazing! I will definitely be trying this recipe! Just happen to have plenty of tomatoes! Thank you!
ReplyDeleteLinda
mysewwhatblog
Sherry, Your tomato tart looks delicious!
ReplyDeleteLooks amazing! Going to try this one!
ReplyDeleteI’m loving this! Pinned and tweeted! I always love your creations, thanks for sharing this with us at our party! I hope to see you tonight at 7 pm, we love seeing what you have been working on! Lou Lou Girls
ReplyDeleteSounds yummy Sherry! I have never heard of Thai basil. I have two different basils planted and fennel which is licorice flavored. Wonder if I could combine the two? Thanks for sharing with SYC.
ReplyDeletehugs,
Jann