Farm Fresh Ricotta Tart

Healthy Farm Fresh Ricotta Tart with Tomatoes, Roasted Peppers, and Thyme

I chose this recipe to share today because it combines so many of my favorite things (and is, of course, delicious)! It is the perfect mix of:

  • an awesome and healthy crust from Cooking Light –  I recommend this crust for any and all savory tarts
  • farm fresh produce from my weekly farm share – a huge shout-out to Corbin Hill Farm, who delivers fresh veggies to me and thousands of other shareholders each week in Harlem and the Bronx, making fresh food available to neighborhoods that need it most
  • fresh (from my kitchen!) ricotta – I promise, making it yourself is easier than you might think!
  • roasted red peppers – ’nuff said

Of course, you can buy all of these ingredients from a store… but making the ricotta, roasting the peppers, and making the crust takes just a few extra minutes, is healthier, yummier, and SO WORTH IT! I promise.

Healthy Farm Fresh Ricotta Tart with Tomatoes, Roasted Peppers, and Thyme
Adapted from Cooking Light

Cooking and prep time : 1 hour or so           Servings : 6
Nutritional information (without suggested side salad): 276 calories, 17g fat, 11g protein, 26 g carbs

 white flourpinenuts olive-oil baking-powder eggsSalt and pepper

Ingredients

Crust

  • 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
  • 2 tablespoons pine nuts, toasted and chopped (I used almonds because I had them, and they’re cheaper)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 3 tablespoons ice water
  • Cooking spray

Filling

  • 3/4 cup part-skim ricotta cheese
  • 1 large egg
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • herb of your choice (mine this week was thyme; original recipe called for basil)
  • 1.5 ounces aged cheese, shredded (about 6 tablespoons) – I used Asiago because I had it, but the original recipe calls for Gruyère, which I’m sure would be delicious. Parmesan would be good too.
  • 8 oz  tomatoes, seeded and cut into 1/4-inch-thick slices
  • 8 oz roasted red peppers, cut into strips

tomato ricotta asiago thyme roasted red peppergarlic

Directions

-Preheat oven to 450°

Crust
-Weigh or spoon flour into dry measuring cups or right into the food processor.
-Combine flour with nuts, baking powder, salt and pepper in a food processor; pulse a few times until combined.
-Combine oil and 3 tablespoons ice water in a small bowl.
-While the processor is on, slowly pour oil mixture through food chute, and continue to pulse until dough is crumbly.
-Sprinkle dough into a 9-inch pie plate coated with cooking spray – with any luck, it will look like this:

photo 2

-Press dough down (this is my favorite part!) onto bottom and up sides of dish.
-Bake at 450° for 10 minutes and remove from oven (leave oven on).

Filling

– While crust is baking, combine ricotta, egg, garlic, and 1/2 teaspoon salt in a bowl, mixing with a whisk.
– Stir in whatever herb(s) you are using and 1/4 cup aged cheese.
– Spread ricotta mixture over crust.
– Arrange roasted pepper strips and then tomato slices in a circular pattern over ricotta mixture.
– Sprinkle the remaining 2 tablespoons aged cheese on top of everything.
– Bake at 450° for 25 minutes or until filling is set; let stand 10 minutes before serving (if you can wait that long!)

photo 5

Serve with a small side salad of greens tossed with a vinaigrette. Leftovers make great lunches the next day!

photo 6

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