My tomato garden, this year was better than last but still not fantastic. The tomatoes were sparse and smaller than they should have been. However, they were juicy, sweet and scrumptious so I am thrilled about that. I tried to use them in recipes where I could showcase their wonderful taste and beauty since they were lacking in abundance. This savory tart adapted from Yotam Ottolenghi allowed me to do just that!
The base of the tart is puff pastry which you buy in the freezer section of most grocers. It is simple to use and saves time from making your own crust. What’s cool about it is that if you top the crust and leave an open border around the parameter, it will puff up and create it’s own beautiful golden edge.
It is a perfect tart for a luncheon or light dinner served with a side salad. It also makes a terrific side dish and that is where you will find it under my recipe tab. The creamy mixture on the tart is made with butter, eggs, bread crumbs, ground almonds, ricotta cheese and garlic. A nice savory and not too rich balance for the tomato topping. The olives add a spark of interest and a nice burst of piquant flavor.
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5 tablespoons unsalted butter, at room temperature
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1 egg, beaten
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3/4 cups fresh bread crumbs, (I processed day old brioche)
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1/2 cup ground almonds
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1 garlic cloves, crushed
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3 1/2 tablespoons ricotta cheese
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2 tablespoons grated parmesan cheese
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4 large sprigs thyme, separated
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1 sheet puff pastry
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5 medium tomatoes, sliced in 1/2″ slices, hard core removed, drained on paper towels
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12 kalamata olives, pitted
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1 tablespoon olive oil
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kosher salt and freshly ground pepper
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Preheat oven to 425°.
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Using a stand mixer, beat the butter until light and aerated. With the machine running on medium speed, slowly add the egg. If needed add some of the bread crumbs to keep the mixture from separating. Stop the machine and add the bread crumbs, almonds, and garlic. Mix until just combined.
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Remove the bowl from the mixer and add the ricotta, parmesan, the leaves from two of the thyme sprigs and 1/4 teaspoon salt. Fold gently until just combined and then set aside.
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On a sheet of parchment, roll out the pastry to blend the folds and extend to about an 8×12″ rectangle. Use an offset spatula to spread the almond mixture evenly over the pastry, leaving a 3/4″ border around the edge. Lay the tomato slices in 3 long rows, overlapping slightly. Sprinkle the olives and remaining leaves from thyme sprigs over the top. Drizzle the tomatoes with 1/2 tablespoon olive oil and season with 1/4 salt and freshly ground pepper.
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Bake the tart for 15 minutes. Turn down the temperature to 400° and continue baking for another 8-10 minutes, until the base is golden brown. Bake until the tomatoes are wrinkled and toasted and the crust is nicely golden brown. Remove and cool slightly on a wire rack. Serve with a drizzle of olive oil.
(click here) for printable recipe