Best 4 Summer Tomato And Ricotta Tart With Oat Pastry Recipes
Indulge in a symphony of flavors with our Summer Tomato and Ricotta Tart with Oat Pastry. This delightful dish showcases a vibrant filling of juicy tomatoes, creamy ricotta, and aromatic herbs, all nestled within a wholesome oat pastry crust. The tart is a perfect balance of tangy, sweet, and savory, making it an ideal centerpiece for any gathering. It's a symphony of flavors that will tantalize your taste buds and leave you craving more.
In addition to the main tart recipe, this article also offers a collection of delectable recipes that complement the tart perfectly. From a refreshing Tomato and Watermelon Salad to a zesty Chimichurri Sauce, these recipes are designed to elevate your culinary experience. You'll find a savory Tomato and Goat Cheese Galette, a satisfying Summer Vegetable Tian, and a tangy Tomato and Feta Salad. Each recipe is carefully crafted to highlight the vibrant flavors of summer produce, making them ideal accompaniments to the Summer Tomato and Ricotta Tart.
TOMATO-RICOTTA TART
This savory tart is bound to become a summer favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
- In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
- Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.
SUMMER TOMATO TART
This easy tomato tart recipe is the perfect way to use your summer tomato haul. It features a light, flaky puff pastry crust and a flavorful ricotta cream cheese filling, packed with great summer flavor.
Provided by Cyd Converse
Categories Sides + Soups
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Gently unfold and place thawed puff pastry sheet into a 9" round pie dish or tart pan
- Use a fork to generously poke the middle of the puff pastry, then bake for 10 - 12 minutes until golden
- Meanwhile, prepare the ricotta cream cheese mixture by combining ricotta, cream cheese, honey, salt and pepper in a mixing bowl with a hand mixer and mixing until smooth
- Slice tomatoes approximately 1/8" thick - 3 large tomatoes should be enough, or use more tomatoes if smaller
- Once the pastry tart cools completely to room temperature, gently push down the center.
- Add the cream cheese and ricotta mixture, filling nearly to the top and smoothing out with a knife or spatula
- Layer sliced tomatoes on top, completely covering the top of the cream cheese mixture
- Sprinkle with chiffonade basil and add more fresh cracked black pepper on top if desired
- Serve immediately or chill for up to two hours before serving
ROASTED TOMATO TART WITH RICOTTA AND PESTO
Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.
Provided by Alexa Weibel
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
- As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
- Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
- Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.
SUMMER TOMATO AND RICOTTA TART WITH OAT PASTRY
Steps:
- For the pastry:
- Preheat oven to 180°C (350°F). Place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.
- Place the oil and water in a small jug and whisk to combine. With the food processor running, gradually add the oil mixture to the oat mixture and process until well combined but still crumbly.
- Spoon the pastry into a 24cm-based 3cm-high (9½ in x 1 in) round loose-based fluted tart tin and press firmly over the base and sides until smooth. Prick the pastry base all over with a fork and bake for 20 minutes or until light golden.
- For the filling:
- While the tart shell is baking, place the ricotta, lemon zest, Parmesan, salt and pepper in a large bowl and mix to combine.
- Allow the tart shell to cool completely before carefully lifting it from the tin. Place on a serving plate and fill with the ricotta mixture. Top the tart with the tomato and basil. Drizzle with oil, sprinkle with salt and pepper and slice into wedges to serve.
Tips:
- Use a food processor to quickly and easily make the oat pastry dough. Just be sure not to overmix it, or the dough will become tough.
- If you don't have a food processor, you can also make the dough by hand. Simply combine the oats, flour, sugar, and salt in a large bowl. Then, use your fingers to work in the butter until the mixture resembles coarse crumbs.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
- When rolling out the dough, use a light touch. If you press too hard, the dough will become tough.
- If the dough is too sticky to handle, you can dust it with a little flour. However, be careful not to add too much flour, or the dough will become dry.
- When baking the tart, be sure to preheat the oven to the correct temperature. If the oven is not hot enough, the tart will not cook properly.
- Keep an eye on the tart while it is baking. If the edges start to brown too quickly, you can cover the tart with foil.
- Let the tart cool for at least 15 minutes before serving. This will give the filling time to set.
Conclusion:
This summer tomato and ricotta tart with oat pastry is a delicious and easy-to-make dish that is perfect for any occasion. The flaky oat pastry crust is filled with a creamy ricotta filling and topped with fresh tomatoes and basil. This tart is sure to be a hit with your family and friends.
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