Summer Tomato Tart
This tart can be made in stages if you’re pressed for time during the week and want to serve it for a weekend brunch or light dinner. Make the dough ahead of time and keep it frozen for a few months –defrost it overnight in the refrigerator and proceed with the recipe. Blind-baking the pie dough can be completed up to 2 days in advance. The tomatoes can be roasted 2-3 days in advance (keep them refrigerated after cooking), and the herbed ricotta can be made and kept refrigerated for 2 days. Once the elements are completed, the remainder of
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This tart can be made in stages if you’re pressed for time during the week and want to serve it for a weekend brunch or light dinner. Make the dough ahead of time and keep it frozen for a few months –defrost it overnight in the refrigerator and proceed with the recipe. Blind-baking the pie dough can be completed up to 2 days in advance. The tomatoes can be roasted 2-3 days in advance (keep them refrigerated after cooking), and the herbed ricotta can be made and kept refrigerated for 2 days. Once the elements are completed, the remainder of the work is simple and only requires a half hour of your time.
Use several varieties of tomatoes with different colors and shapes to create an extra special presentation. It may be necessary to roast the tomatoes in stages, depending on the water content of the tomatoes you choose.
Difficulty: simple- to moderate
Yield: makes one round 203-cm (9-inch) pie, or one 35 X 13-cm (16 X 6-inch) rectangle dish