Summertime means Tomatoes!

My garden is currently teeming with tomatoes, not to mention the gigantic zucchini and booming kale, but the tomatoes are the most plentiful, and really delicious to boot!  With the rain in July and then some drier weather in August, the fruit id sweet and ripening almost faster than I can use it.  My quick go to plan for using a tomato bounty is to toss them with some extra virgin olive oil, sea salt and pepper and roast them in a 350 degree oven until they are soft and slightly browned.  This makes a great topping for homemade pizza or tossed with pasta, fresh garlic, grated Parmesan and fresh chopped basil.  Served with a great green salad, either would make a yummy, quick dinner.  If I have a bit more time on my hands, I am loving this delicious Roasted Tomato and Herb Ricotta Tart.  Serve it with a Raw Kale Salad and you have a simple, yet impressive vegetarian supper. 

Roasted Tomato and Herb Ricotta Tart

Crust:

• 2 cups all purpose flour

• 1/2 teaspoon sea salt

• 15 tablespoons cold, unsalted butter, cut into 1/4 inch pieces

• 1/3-1/2 cup ice water

Whisk flour with salt in medium bowl.  Add butter and blend with hands until pea sized pieces form.  Add water slowly, mixing gently, until soft dough forms, being careful not to make dough too wet. Wrap dough in plastic wrap or a piece of parchment paper and chill in refrigerator about an hour.

Tomatoes and Cheese filling:

• 2 medium, ripe tomatoes, sliced 1/4 inch thick

• 2 teaspoons extra virgin olive oil

• 1/4 teaspoon sea salt

• 1/4 teaspoon fresh black pepper

• 2 cups whole milk Ricotta Cheese

• 2 large eggs

• 1/4 cup grated Parmesan or Pecorino Romano Cheese

• 1/3 cup mixed chopped Herbs (Basil, Parsley, Tarragon, Thyme, Mint...)

• 1/2 teaspoon Sea Salt Fresh Ground Pepper

375 degree oven. Layer Tomato Slices on a sheet pan, drizzle with Extra Virgin Olive Oil and sprinkle with Sea Salt and Pepper.  Roast until lightly browned and caramelized.  Set aside to cool. Mix Ricotta, eggs, Parmesan, herbs and salt and pepper in medium bowl until well blended.  Remove dough from refrigerator and roll on a lightly floured board to 1/4 inch thick.  Spread cheese mixture evenly in the middle of the dough round, leaving space around the edges.  Top with tomato slices and drizzle top with more Extra Virgin Olive Oil, bring up edges over the cheese mixture and tomatoes, forming a rustic, free form tart.  Bake in 375 degree oven for about 45 minutes or until cheese is set and crust is firm and lightly browned. 

Serve hot or let cool to room temperature.