This is easiest if you remove them from the pan to a (cool) plate once they are ready. Repeat as needed with water until the onions are lovely and brown.īe sure to cool the onions and garlic before placing on the puff pastry, to avoid the heat from softening the pastry. The bit of water loosens up the golden bits in the pan and helps to bring that flavour into the onions. Then another splash of water and a pinch of sugar. I then add a splash of water (about a tablespoon), stir and cook some more. My method for caramelizing onions, is to cook in a bit of oil until they soften and start to colour. Taking the time to cook the onions until they are caramelized, adds a ton of extra flavour and really takes this easy tart over the top in the deliciousness department. Placing the tart on a hot pan will help to ensure that your tart has a firm and crispy bottom :) I season the ricotta after I drop it on and then finally, I season the tomatoes before baking.ĭo note that you want to heat your baking pan as well as your oven. I like to season each part of this tart, so I season the onions as they cook. Salt and Pepper: The seasoning is what brings all these lovely flavours together, so don’t skimp. If using fresh basil, hold off sprinkling it on top until the tart has cooled slightly, as basil will turn black when it comes in contact with hot food. Maybe use a touch more.īasil: Basil and tomatoes were meant to be together! While fresh it best, even if you only have dried, go ahead and sprinkle some on the tomatoes, to enjoy the lovely flavour. That said, if you just have Parmesan on hand, that will work. It’s also a nice change from the usual Parmesan. Pecorino: Pecorino has such a salty and tangy lovely flavour, which is a great foil for the tomatoes. If you have an option, go for the firm ricotta, otherwise, use what you have.
Easy tomato tart full#
They may be a little looser than full fat, but other than that, should work here. Ricotta Cheese: I always use full-fat dairy products, so I haven’t tested this one with a lower-fat version. The thicker slices are not only easy, but the bigger pieces won’t burn and become bitter while cooking along with the onion. Garlic: Note that the garlic here is sliced instead of minced. If you only have red onion around, that will do just fine. Onion: I typically use just regular old yellow cooking onions here. If you only have a frozen block puff pastry, simply roll one block into a 9 or 10-inch square. Puff Pastry: Look for the pre-rolled sheets of frozen puff pastry, as they are just so much easier to use it a tart like this. In the Winter months, I usually reach for Roma or plum tomatoes, which seem to have the nicest flavour that time of year. Heirloom are nice if you can find them and add some extra colour to this tart. If it’s Summer, look for perfectly ripe and juicy field-ripened tomatoes. Tomatoes: Use the nicest tomatoes you can find, whatever the time of year. Get the Recipe: Easy Tomato Ricotta Tart.More tomato recipes you might also like ….You can do this part ahead if you like!Įnjoy this tart warm or at room temperature. The only part you’ll want to take your time with is cooking the onions, to be sure they’re beautifully caramelized. This one comes together quickly and needs only 25-30 minutes in the oven. It all sits on top of a sheet of easy, store-bought puff pastry. Underneath, a sprinkling of Pecorino cheese, dollops of ricotta cheese and a base of caramelized onions and garlic. I started my tart with some heirloom tomatoes. This tart is also a great Summer meatless meal, served with a simple salad. If you’ve come home from the Farmer’s Market with some beautiful Summer tomatoes, this tart is a very worthy destination for them. With the sheet that was leftover, this Tomato Ricotta Tart was born. This past weekend, I made Easy Strawberry Pot Pie with it. I’m all about the puff pastry lately, it seems :) It’s just so hard to beat that easy, buttery, flaky, always in my freezer stuff. Delicious and easy Tomato Ricotta Tart, starts with store-bought puff pastry, with caramelized onions, a bit of Pecorino cheese and lovely tomatoes on top.
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