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 crust 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 — don’t skimp on seasoning the ricotta either. A store-bought pie crust stands in nicely for the traditional puff pastry, giving the tart a flakier, more rustic base. 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.
From: The DSK Recipe Library
🥘 Ingredients
- tomatoes 4
- salt 1 tsp
- black pepper
- pie crust 1
- crème fraîche 3 tbsp
- red onion ¼
- ?Aleppo pepper
- ?red-pepper flakes
- fresh ricotta ¾ cup
- pesto (store-bought or homemade)
- extra-virgin olive oil
- ?basil leaves
🍳 Cookware
- baking sheet
- salt
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1Line a baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine salt and black 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.
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2As 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, unroll the pie crust , pressing out any fold lines. Prick the inside with a fork every few inches, leaving a ½-inch border. Using a pastry brush, coat the center of the crust with crème fraîche , leaving the border unbrushed, then brush the border itself with a little extra crème fraîche so it browns evenly and doesn't dry out.
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3Working 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 crust is golden brown and crisp, 25-30 minutes .
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4Sprinkle tomatoes with ?Aleppo pepper or ?red-pepper flakes if using. Season fresh ricotta with a pinch of salt and pepper, then dollop over the tart. Thin pesto with extra-virgin olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with ?basil leaves if using, and serve warm or at room temperature.