Tuesday, October 12, 2010

Thanks Martha

I’ve been cherishing these days of 80-degree weather; I love summer and it’s given me a chance to make it to the bottom of my summer To-Make-Recipes pile. (Although I've been itching to try all the autumn pumpkin recipes I've been stumbling upon, like Pumpkin Creme Pies.) “What’s at the bottom of the pile?” you may ask. Martha Stewart. Often, I’m less than lucky with Martha Stewart recipes; in their attempts for brevity, I find important details are left out. But tonight, Martha's FOOD magazine came through for me. And how! It was especially glorious that this recipe used the last of the bounty of tomatoes still ripening on my vines.
The squishy crust that bakes toasty

At first, I was intrigued by the crust of this Tomato-Ricotta Tart. It’s just fresh breadcrumbs mixed with olive oil and squished into a tart pan. I adapted it to use whole grain soft sandwich bread, and that worked very well because it was very squish-able. This simple crust may work for other quiche-like dishes.

The basil plant is all dried out, so I used my fresh mint and it brightened the dish. And I grated a deliciously aged Vella Dry Jack cheese instead of Parmesan. 

Here’s my version of a super supper dish that goes together quickly. The girls loved hearing we were having tart for dinner and they liked eating it too.

Tomato-Ricotta Tart

2 cups course fresh whole wheat bread crumbs

3 tablespoons olive oil

1 cup whole-milk ricotta

½ cup Vella Dry Jack cheese (or Parmesan), finely grated

2 eggs

3 tablespoons fresh mint, chopped

1 ½ pounds thinly sliced beefsteak tomatoes (about 2-3)

Preheat oven to 400°. In 9-inch springform pan, toss breadcrumbs and oil; press evenly into bottom.

Whisk together ricotta, grated cheese, eggs, mint and season with salt and pepper. Spread over top of crust; arrange tomatoes on top.

Bake until tomatoes are almost dry, about 35 minutes. (The edges will get dark and crispy.) Cool. Unmold and serve warm or at room temp.

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