Clean recipe · 101cookbooks.com
Cherry Tomato Tart with Burnt Scallion Ricotta
This cherry tomato tart starts with an all-butter crust spread with a thin swipe of chili crisp, then filled with ricotta folded with deeply roasted scallions and fresh chives. A generous layer blistered cherry tomatoes tops the ricotta, and a final scattering of toasted almonds brings added crunch. Bake this tart, share with friends!
Original recipe: 101cookbooks.com
- Yield:
- 10 servings
- Prep:
- 60 min
- Cook:
- 60 min
- Total:
- 120 min
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Ingredients
- 1 bunch of scallions, trimmed and halved lengthwise
- 3 tablespoons olive oil
- a bit of salt
- 1 pint basket of cherry tomatoes, halved
- 1/3 cup whole almonds, toasted
- 1 bunch of chives
- 2 cups whole milk ricotta
- 1 egg, beaten
- 1/3 cup grated Parmesan
- scant 1/2 teaspoon fine grain sea salt
- 1 pie crust enough for one bottom crust
- 2-3 tablespoons chili crisp
Instructions
- Heat oven to 400°F/ 205°C. Racks in the top and bottom third.
- On a baking sheet drizzle the scallions with 1 tablespoon of olive oil, and arrange in a single layer. At the same time, on a separate baking sheet, toss the tomatoes with another 2 tablespoons of olive oil, sprinkle with a bit of salt. Bake for about 25 minutes, tossing both once or twice along the way. You want the scallions deeply browned at the edges for good flavor. The tomatoes should roast until collapsed and lightly golden at the edges. For this recipe, I don’t bake as long as I typically do for my roasted cherry tomatoes, because they’re going to spend more time baking on top of the tart. Remove from oven and allow to cool completely. If you need to toast the almonds, do it at the same time. Once the scallions are cool, chop or snip (with culinary scissors) into small flecks. Set everything aside.
- Dial the oven temperature back to 350°F / 180°F. You’ll want to use a 9-inch tart pan or equivalent pie dish.
Roll out the dough:
If your dough has been chilling overnight allow it to sit at room temperature for a bit before rolling out - 10 - 15 minutes, or so. Lightly flour your work surface, hands, and rolling pin, and roll the pie dough out to 13 inches or so. Large enough to relax into your pie dish with a bit of extra dough beyond the edge. You’re going to want to turn the pie dough clockwise after every few passes with the rolling pin to prevent sticking. Flour more as needed.- Transfer the dough into the pan by gently wrapping it around a rolling pin and unrolling it across your pan. Working quickly, coax the dough into place, fold any extra dough onto itself, and then press confidently into the pan to anchor it. Work quickly so your dough doesn’t warm. Chill in the freezer for 15-20 minutes.
Pre-bake the crust:
Line the crust with parchment paper and fill with baking weights. Dried beans, rice can be used for this purpose and saved for future use.- Place the tart pan on a large baking sheet, this will catch any butter that might melt out of your crust). Bake for 20-25 minutes, or until the crust is golden at the edges. Remove from the oven, carefully remove weights, prick the base of the crust all over with a fork to prevent puffing, and bake for another 10 minutes or so, until the bottom is golden. Remove from oven, and allow to cool completely on a rack.
Prepare the filling:
While the crust is par-baking make the filling. Combine the ricotta with the egg, grated Parmesan cheese, and salt. Stir in half of the roasted scallions and half of the chopped chives. Set aside.Assemble the Tart:
Once the tart shell has completely cooled, you can assemble the tart by spreading a thin layer of chili crisp across the bottom. Top that by spreading the ricotta mixture across in an even layer. The roasted tomatoes are next, arrange them on top of the ricotta, pressing them in a bit so they stay anchored in the ricotta. Bake for about 50 minutes, or until the tart shell is nicely browned and toasted, the ricotta should be set and taking on a hint of color. Remove from oven and allow to cool a bit. You can serve warm or at room temperature topped with the remaining scallions and chives, and the toasted almonds.