Herbed Heirloom Tomato Tart
The recipe Herbed Heirloom Tomato Tart can be made in around 1 hour and 10 minutes. This recipe makes 6 servings with 389 calories, 15g of protein, and 28g of fat each. For $1.68 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe is liked by 68 foodies and cooks. If you have butter, fresh thyme, fresh rosemary leaves, and a few other ingredients on hand, you can make it. It is brought to you by Shes Cookin. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so super. Similar recipes include Heirloom Tomato Tart, Heirloom Tomato Tart, and Heirloom Tomato Tart.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
4 tablespoons butter
8 ounces organic heirloom cherry tomatoes
1 tablespoon extra-virgin coconut oil
1 large egg
2 teaspoons fresh chopped rosemary leaves or 1 teaspoon dried rosemary
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1 clove garlic, peeled and minced
1 cup shredded Emmi Le Gruyere*
2 teaspoons Colman's mustard
2 tablespoons olive oil (I used Meyer lemon olive oil)
2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano leaves
1 cup ricotta cheese
3 tablespoons chopped sweet onion
1-½ cups unbleached all-purpose flour
Equipment:
food processor
blender
bowl
oven
tart form
frying pan
Cooking instruction summary:
Preheat oven to 325 degrees.In a food processor or bowl, combine flour, butter and coconut oil. Whirl or cut in with pastry blender or two knives until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch prepared (greased) tart pan with removable rim.Bake in oven until crust is pale gold, about 30 minutes.While the crust is baking, cut cherry tomatoes tomatoes in half lengthwise. In a small bowl, mix oil with onion, garlic, thyme, oregano and rosemary and stir into the ricotta.Remove baked crust from oven and turn oven to 400 degrees. Spread mustard over bottom of crust, add dollops of half the ricotta cheese mixture and spread evenly, dot with cherry tomato halves, then, sprinkle evenly with half the gruyere cheese, repeat with another layer.Bake until cheese is lightly browned, about 25 minutes. Remove from oven, let rest for 5 minutes. Remove pan rim. Cut into wedges and serve.
Step by step:
1. Preheat oven to 325 degrees.In a food processor or bowl, combine flour, butter and coconut oil. Whirl or cut in with pastry blender or two knives until fine crumbs form.
2. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch prepared (greased) tart pan with removable rim.
3. Bake in oven until crust is pale gold, about 30 minutes.While the crust is baking, cut cherry tomatoes tomatoes in half lengthwise. In a small bowl, mix oil with onion, garlic, thyme, oregano and rosemary and stir into the ricotta.
4. Remove baked crust from oven and turn oven to 400 degrees.
5. Spread mustard over bottom of crust, add dollops of half the ricotta cheese mixture and spread evenly, dot with cherry tomato halves, then, sprinkle evenly with half the gruyere cheese, repeat with another layer.
6. Bake until cheese is lightly browned, about 25 minutes.
7. Remove from oven, let rest for 5 minutes.
8. Remove pan rim.
9. Cut into wedges and serve.
Nutrition Information:
covered percent of daily need
