Tuesday, September 28, 2010

Tomato Tart

Drowning in cherry tomatoes. Back in July, the plan had been to stick with smaller, more salad-friendly varieties because I wasn't sure how much time and energy I would have for stewing, jarring and preserving. Now, after what seems like weeks of tomato-basil-balsamic salads, it's time for something a little different.

There was some cream and ricotta in the 'fridge left over from the weekend and I thought there must be some kind of Provencal-style tart-thing in all that. So while that's all kicking around in the back of my head, I'm thumbing through my recently arrived copy of Breakfast, Lunch, Tea, and there it is:

Ricotta, Tomato and Thyme Tart
Adapted from Breakfast, Lunch, Tea by Rose Carrarini

cherry tomatoes (enough to fill a 10 inch tart tin)
salt and ground pepper
100g (1 cup) grated Cheddar or similar cheese
1 blind-baked tart shell (10 inch)

Cream Mixture
1 cup heavy cream
1 cup ricotta
4 eggs
pinch of salt and pepper
pinch of ground nutmeg
2 tablespoons of chopped fresh thyme

Preheat the oven to 350˚.

While you're blind-baking your tart crust (whatever recipe you like or use), spread the tomatoes out on a baking sheet lined with parchment and bake for about 45 min or until the tomatoes have shriveled and lost some of their liquid.

Scatter the cheese over the base of the tart crust and then spread the tomatoes on top of that. Pour the cream mixture as high as you can without spilling over the crust.

Transfer carefully to the oven and bake for about 30 minutes until the filling has set and is lightly golden.