I hope everyone had a safe, healthy, and wonderful Thanksgiving. I’ve been fortunate to be extremely busy with work, which is why you haven’t heard from me in a while. Regardless, I’m always thinking of you, what might whet your appetite and interest you next.
Recently, as I reviewed the archives of recipes that I developed for Mutti tomatoes during my time at Fine Cooking Magazine, I came across my delicious (if I do say so myself) tart recipe using canned cherry tomatoes. The reason I thought of posting it is that it’s so easy to prepare, especially after a holiday when everyone is exhausted from cooking a gigantic meal; I sure know I am!
The idea behind this recipe was to emphasize that Mutti brand tomatoes are super-fresh right out of the can. Because of this, I decided to use their canned cherry tomatoes with minimal cooking time, basically just to warm them through.
This is what I came up with.
Cherry Tomato, Caramelized Onion & Herb Ricotta Tart
Serves 4 to 6 as a main, or 12 as a starter
- One 14-oz. can Mutti® Cherry Tomatoes (Ciliegini), drained
- 2 tsp. extra virgin olive oil
- 1/2 tsp. granulated garlic
- Kosher salt and freshly ground black pepper
- 1-1/2 cups good-quality ricotta, excess liquid strained, if necessary
- 1 Tbs. lemon zest
- All-purpose flour, as needed
- 1 sheet puff pastry, defrosted according to package directions
- 1 large egg, lightly beaten with 1 Tbs. water
- 1/2 cup caramelized onions, or 1 cup thinly sliced sweet onions
- 1 Tbs. coarsely chopped mixed herbs, such as thyme, basil, and sage
- Flaky sea salt
- Balsamic glaze, optional
Position a rack in the center of the oven and heat the oven to 400°F.
In a small bowl, combine the cherry tomatoes with the oil, 1/4 tsp. granulated garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside. In a medium bowl, combine the ricotta with 1 tsp. lemon zest, the remaining 1/4 tsp. granulated garlic, 1/2 tsp. salt, and a few grinds of pepper. Set aside.
On a lightly floured piece of parchment, roll the pastry into a 12×12-inch square. Slide the parchment onto a large rimmed baking sheet. Brush the pastry all over with the egg wash. Score the pastry 1 inch from the edge on all sides to create a border. Bake the pastry until the center is light golden, 15 to 17 minutes, piercing any puffed parts in the center with a paring knife. Let cool completely.
Dollop the ricotta evenly over the pastry, avoiding the borders (do not spread). Distribute the caramelized or sweet onions evenly around and on top of the ricotta, letting some of the ricotta show through. Nestle the cherry tomatoes
evenly over the tart, pressing them down lightly. Return to the oven and bake until the topping is warmed through, about 10 minutes. Transfer to a cutting board, garnish evenly with the remaining 2 tsp. zest, the herbs, flaky sea salt, and a drizzle of balsamic glaze, if using. Slice and serve.
I hope you try this recipe as a starter for your next holiday or family gathering. You can serve this as a main dish with a side salad to round out the meal.
Chef Diana has received no money or promotional products from the Mutti corporation for developing and posting this recipe.