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fresh tomatoesI had a bunch of heirloom tomatoes, some cherry from the garden, some funky ones called Tango Pink and a hankering to make homemade ricotta. One treat I love during the last days of summer is a tomato tart. I like to use small tomatoes, like cherry, when possible and leaving them whole. I guess it’s the kid in me, but I like to see things pop, which cherry tomatoes will do when heated.  For tomatoes larger than a cherry, cut them in half.

prepping a tomato tartRustic Tomato Tart

  • Your favorite pate brisee or pie crust (I made a gluten-free version)
  • 2 lb mixed small tomatoes (heirloom, cherry, etc)
  • 2 lg shallots, chopped
  • 1/2 c fresh ricotta (of course, store bought is fine…)
  • 2 tbs Devo Tuscan Herb EVOO
  • 1 tbs Devo Olive Oil Fig Balsamic
  • 2 fresh rosemary sprigs, stem removed
  • 2 tbs fresh basil, chiffonade
  • Fleur de sel (or sea salt) and freshly ground black pepper to taste
  • flour, if needed, to thicken tomato mixture (use gluten-free if desired; I used Bob’s Red Mill Sweet White Sorghum)
  • 1 egg, whisked

finished tomato tartWhat you do:

  • Preheat the oven to 400°.
  • Heat oil in large skillet over medium heat.
  • Add shallots and a pinch of fleur de sel (sea salt) and sauté until caramelized.
  • Add balsamic and stir to incorporate.
  • Add tomatoes and continue cooking for a few minutes.
  • If tomato mixture is too juicy add some flour to thicken.
  • Add dollops of ricotta over the tomato mixture.
  • Roll pie dough to fit inside the pie dish and on top of the tomato mixture.
  • Cover mixture with crust and cut a few slits to allow steam to release.
  • Brush top of crust with egg.
  • Bake 30 minutes or until crust becomes golden.