Herbed Tomato Ricotta Tart

I created this tart out of a desperate attempt to find a way to extend the life from this savory, the-best-I-have-ever-tasted Marinated Goat Cheese recipe from Bon Appetite. The flavors of this marinade are so exquisite — you’ll almost want to lick the plate when all the cheese is gone.

After eating almost 90% of the goat cheese — spread over 2-3 sittings in less than 24 hours, I decided to turn this marinade into a meal — with what else? Tomatoes?

I toned down the richness of the goat cheese, and used ricotta cheese to add more protein and make this more of a “meal.”

The result was fabulous — I dare say, I ate the entire tart within 24 hours… all by myself.

Here’s how to make this:

Gather the herbs for the marinade:
1 teaspoon allspice berries
6-10 basil leaves
½ teaspoon coriander seeds
3 garlic cloves, smashed
2 3-inch strips orange zest
2 fresh bay leaves
1 star anise pod
⅓ cup olive oil
¼ teaspoon crushed red pepper flakes
1 baguette, sliced ½ inch thick on a diagonal
Flaky sea salt

For the tart:
2 cups of ricotta cheese
4 very ripe Tomatoes, Sliced
1/4 cup parmesan cheese
Optional — mix an egg in with the ricotta

  1. Mix the herbs with the marinade herbs — and add the egg if using.
  2. Layer the cheese mixture into the bottom of a tart pan, and spread evenly
  3. Layer tomato slices on top and sprinkle with parmesan cheese
  4. Bake in a 350-degree oven until cheese has melted – about 20-40 minutes

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