Don't know what to do with your leftover tomatoes? Try this tart!
things you'll need.
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
8 ounces Ricotta
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Preheat oven to 350F.
ingredients 1 Pastry Dough (like Carla's or your favorite store-bought)
instructions 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.
ingredients 1/2 pound Heirloom Tomatoes (sliced) 1/2 bunch Thyme (leaves only) 2 Garlic cloves (sliced) Cracked Black Pepper Salt
instructions 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.
ingredients 1/4 Cup Olive Oil 8 ounces Ricotta
instructions 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.