8 hours ago
Tuesday, August 30, 2016
It's the last hoorah for gorgeous tomatoes here in NJ. I am always sad to see them disappear.
But soon it will be apple and squash season, so my baking habits will change.
Here is a last tomato recipe for the season, because the cherry tomatoes seem to hang on the vine the longest.........
This makes an easy lunch with a salad, or appetizer for company.
You can drizzle with balsamic syrup and be very 1990's (like me), or a dab of basil pesto (1980's?).
Stay tuned for tomorrow to see what I made w/ the leftover ricotta cheese.
Cherry Tomato & Ricotta Tarts: makes 6 tarts
1 sheet of frozen puff pastry, defrosted
8 oz. of fresh ricotta cheese
1 tbsp of basil pesto
1/3 cup of freshly grated Parmigiano Reggiano cheese
salt & pepper
handful of cherry tomatoes, cut in half
olive oil and fresh basil leaves
balsamic syrup or pesto for drizzling
Preheat oven to 375F.
Mix the ricotta with the pesto, egg, cheese, salt & pepper.
Roll out defrosted pastry dough and cut into 6 squares. Place on a parchment lined baking sheet.
Spread a little of the ricotta mixture in the center of the squares, leaving a 1" border.
Slice the cherry tomatoes in half and decorate on top of the ricotta.
Sprinkle with sea salt and a drizzle of olive oil.
Brushing the puff pastry edges with an egg wash is optional, but they will be nice and shiny after baking if you do this.
Bake the tarts for 25-30 minutes.
Just before serving drizzle w/ balsamic syrup or dot with pesto.