143.2…Heirloom Tomato Tart with Ricotta and Basil
One of my favorite things I served Tuesday night at Bunco was the Heirloom Tomato Tart with Ricotta and Basil. I loved how I could make the crust ahead and just put the filling and tomatoes on top when it was time to serve it. Such a great way to showcase summer's delicious tomatoes!
Heirloom Tomato Tart with Ricotta and Basil (Serves 8)
Recipe from Williams-Sonoma
For the dough:
2 1/2 cups all-purpose flour
1 tsp. salt
20 Tbsp. (2 1/2 sticks) chilled unsalted butter, cut in 1/2-inch pieces
1/4 cup ice water, plus more as needed
For the filling:
2 cups ricotta cheese
2 cups grated Parmesan
2 Tbsp. chopped fresh basil
Salt and freshly ground pepper, to taste
1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
Sea salt for finishing
Small basil leaves for finishing
1. To make the tart dough, in the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
2. Position a rack in the lower third of an oven and preheat to 400 degrees.
3. On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan. Press the dough into the pan and trim, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.
4. Place the tart pan on a baking sheet. Place a sheet of parchment on top of the dough and fill the pan with pie weights. Bake for 12 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. Transfer to a wire rack and let cool completely in the tart pan.
5. In a bowl, combine the ricotta, Parmesan and basil and season to taste with salt and pepper. Using a small offset spatula, spread the mixture into the cooled tart shell. Top with the tomato slices and sprinkle with sea salt and basil leaves. Serve immediately.
Last night we went to Currant American Brasserie to celebrate our friend Jessy's birthday.
We al shared the Garlic and Chive Tots (habanero ketchup, chive buttermilk ranch):
These were basically little fried balls of mashed potatoes or, in other words, amazeballs.
We also shared Honey Roasted Mission Fig Toast (grilled levain, caramelized fennel, Laura Chenel goat cheese):
This was a little plate of goodness. We all loved this!
My husband and I shared The Wedge (baby iceberg, red onion, gorgonzola, maple reduction and ranch dressing). It also came with maple-pecan bacon which came on the side because my husband doesn't eat bacon. Therefore, all the bacon was mine!
For my entree, I ordered Steak Frites (grilled Brandt beef hanger steak, wild mushroom-spinach sauté, thyme fries, bordeaux sauce and a side of béarnaise):
Excellent. Reminded me of Paris. :)
Jessy's wife Renee brought a red velvet cake from Nothing Bundt Cakes for dessert.
I cannot get over how good this cake is.
I thoroughly enjoyed Currant American Brasserie. The food was outstanding and the service was excellent. I'd return for sure.
Breakfast this morning was scrambled egg beaters with salsa, green onions and cheddar cheese.
I took the kids to camp then went to a dentist appointment.
For the past week, my kids have been attending a cooking camp where they have been learning to make various tacos and salsas for their "taco truck" presentation today. The parents come and the kids serve the food. It was the cutest thing ever. The food was fabulous! I had two pollo tacos and one veggie taco.
I'm looking forward to a quiet evening home tonight with the family!
Have you ever tried any of the Williams-Sonoma recipes? This was my second one and both have been great!