Thursday, August 17, 2017

Country Tomato Tart


Would you look at all of that color.... coming from a girl who likes everything white in her home, and wears really only shades of white and different shades of blue, I love this dish. It's beautiful.... It's easy, light, delicious and just something fun to make.


 




 
I think I snapped 117 photos - so I had to some major removing when it came time to put this post together.



Back to the Country Tomato Tart....




This is the stuff that will give this dish great flavor.... crank it up a notch.... add extras, I did....


 
The herbs, the lemon, the salt... I could eat this with a spoon. 
 

 
Lay out your sheets of Phyllo Dough on a parchment lined baking dish preferably with sides and brush each layer with olive oil. 
 
 
I know it looks like a lot of oil but I promise its not... The sheets are so thin it appears that way. Brushing with oil gives them a little flavor and helps them brown nicely.
 


Add ricotta mixture to the top.


Then layer with sliced tomatoes.




 
 
 


Top with remaining herbs and generous amount of salt and pepper.



Bake for 30 minutes or until ricotta is warm and dough is browned.


I got these adorable plates earlier this summer at Pottery Barn - I have them hanging on the side of my kitchen window and change them out seasonally...


See - aren't they just the cutest. I've got my eye on some pumpkin ones from fall.



My farmer was grilling some burgers for dinner, so this was the perfect little side dish/appetizer that we nibbled on while flipping burgers and talking about our day. With harvest coming so soon I am really treasuring these lazy evenings that we have together...



 

 

Country Tomato Tart
 
Ingredients
·         1 roll (about 21 sheets) Fillo Dough
·         ¼ cup olive oil, roughly
·         1 ¾  cups ricotta cheese
·         1 tablespoon chopped fresh basil, plus more for topping
·         1 tablespoon chopped fresh chives, plus more for topping
·         ½ teaspoon lemon zest
·         Juice from ½ lemon
·         Salt and pepper, to taste
·         1½ to 2 lbs tomatoes, sliced to ¼-inch thickness (and/or grape tomatoes, sliced in half)

Directions
1.      Heat oven to 400°. Line a rimmed baking sheet with parchment paper.
2.      Lay 1 sheet of fillo dough on parchment paper. Brush lightly with olive oil. Top with another sheet of fillo dough; brush lightly with oil. Repeat until all fillo dough sheets are stacked.
3.      In a medium bowl, stir together ricotta cheese, basil, chives, lemon zest and juice, and salt and pepper to taste until well combined. Spread evenly on top of fillo dough, leaving a 1-inch border along edges.
4.      Top with sliced or halved tomatoes. Sprinkle with more salt and pepper…. Trust me… Bake    30 minutes until dough is golden brown and flaky.
5.      Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired. Serve warm or at room temperature.






Tuesday, August 1, 2017

Blackberry Tart with Ricotta and Basil

My mom has an abundant blackberry crop every year. So each year I find myself looking for new recipes other than the traditional "cobbler".....I ran across a variation of this recipe in a magazine early in the summer and knew I wanted to try to re create it. Not only is it delicious - it's a beautiful.














Press puff pastry into desired pan.



Add freshly smashed blackberries.
Make sure that it's not too "runny" I made that mistake before and it turned out a little soggy.






















Cover blackberry spread with Parmesan cheese, ricotta cheese, whole blackberries and salt and pepper. Then top with shredded mozzarella or swiss (I used swiss)




Bake at 375° for about 15 minutes until your pastry is golden and the cheese has melted.



With just a few minutes left top with fresh basil and pop it back in the oven.


 


Slice and enjoy....
 

 
Look at all of those beautiful colors.


I poured a glass of wine and headed to my front porch....



With unseasonably cool temps and these views - it was the perfect evening and post dinner "desert" - except for my farmer who opted for an ice cream sandwich... (insert rolling eyes emoji)


From my front porch.



Blackberry Tart with Ricotta and Basil

Ingredients

  • one puff pastry sheet                                
  • 1/2 cup fresh blackberries, smashed       
  • 1 cup Parmesan, shredded 
  • 1/2 cup swiss or mozzeralla cheese  
  • 1/4 cup of ricotta cheese
  • 1/2 cup of whole blackberries        
  • Salt and Pepper to taste   
  • Chopped fresh basil      
               

Instructions

  1. Preheat your oven to 375 degrees F.
  2. Use a fork to mash a half cup of blackberries in a bowl. It doesn't have to be perfect.
  3. Top the smashed berries with 1 cup Parmesan and 1 cup swiss or mozzarella.
  4. Use a spoon to dollop the ricotta over the pizza. It doesn't have to be perfect.
  5. Top with whole fresh blackberries.
  6. Sprinkle with salt, and add pepper to taste.
  7. Bake for 15 minutes adding chopped basil for the last 5 minutes.

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