3 hours ago
Wednesday, March 10, 2010
I like how Michael Chiarello calls this a crostata instead of a tart.
I would happily trade the name "tart queen" for "crostata queen".
This is what I did with the semi oven dried tomatoes from yesterday.
Do not be tempted to use those shriveled up sundried tomatoes for this recipe, you need the plump oven roasted ones you make yourself.
This was beautiful and very simple to make.
You can prepare the tomatoes a few days before, and the rest of the ingredients come together in no time at all.
Oven Dried Tomato Crostata: (inspired from Napa Style, see original recipe here)
If you want to make your own crust, click on the original recipe link, Chiarello uses champagne vinegar in his pastry.
I made Martha Stewart's pate brise recipe, because I know it in my head.
Roll out your pie crust to fit a 9" heavy tart pan with removable bottom.
For the filling:
16 oven dried tomato halves (give or take a few), cut into halves again
1.5 cups of skim milk ricotta cheese
3 tablespoons of freshly grated Parmigiano Reggiano cheese
a pinch of sea salt
ground black pepper
Mix the ricotta cheese with the eggs and other ingredients until nice and light with a wooden spoon. You want the filling to be fluffy and light, and puff up like a souffle.
Spread the ricotta mixture into your prepared tart shell.
Cut your semi oven dried tomatoes in half (they will now be quarters) so they will be easy to cut thru when slicing the crostata, and in a concentric circle, arrange the tomato quarters in a row.
Going in the opposite direction, finish the center row.
I put a little dab of prepared pesto in the center of the crostata.
Place on a baking sheet and bake at 375F for 40 minutes until puffed up and golden.
When cool enough to handle, remove tart ring. I use a tomato can placed in the center of the pan, the ring slides right off.
Garnish with basil chiffonade (rolled and sliced fresh basil leaves).
This is SO DELICIOUS!