Summer Tomato & Ricotta Tarts
with a rosemary pastry crust
I’d committed myself to canning some tomato sauce before leaving for Cape Cod, and have to confess I was relieved when I didn’t see any at the farmstand a couple of days ago. One of the folks I know there told me the crops were all about 2 weeks behind.
I could’ve bought boxes of regular sauce tomatoes from the seconds bin for 99 cents a pound but I love using San Marzanos when possible. Provided nothing catastrophic happens weather-wise, San Marzanos will be ready when I return from the Cape so I can do a weekend canning session before going back to work.
A quick survey of the other bounty at the farm stand had me leaving with a bag of peaches from the seconds bin to make some jam, and a gorgeous quart of heirloom tomatoes. I’d had it on my mind to make some tomato tarts. A pint was all I needed but they only had cherry tomatoes in pints, and once I saw the heirlooms, my heart was set on buying them.
The crust base for these tarts is a savory variation of my perfect pie crust. I omitted the sugar, and added some chopped fresh rosemary even though basil might seem the obvious choice to pair with tomatoes.
The tomatoes hold their shape nicely while baking, and then collapse with an explosion of intense, roasted goodness when you bite into the tarts. The creamy ricotta filling gets a sharp, salty kick from the addition of Pecorino cheese. If you have any of my sweet & savory tomato jam on hand, that would be a great substitute for fresh tomatoes. I plan to try this myself once I make some more jam.
Hope you all enjoy this last week of August. I’m so ready for fall! —xo, j.