Michael Symon's Heirloom Tomato and Ricotta Tart
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| things you'll need. ingredients 1 Pastry Dough (your favorite or 1/4 Cup Olive Oil1/2 pound Heirloom Tomatoes (sliced)1/2 bunch Thyme (leaves only)2 cloves Garlic (sliced)Cracked Black PepperSalt8 ounces Ricotta kitchenware previous nextTart Pan step by step directions. We've Made Cooking As Easy As 1-2-3! ingredients instructions Preheat oven to 350F. ingredients 1 Pastry Dough (like Carla's) 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 cloves | Garlic, (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. print
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