Friday, June 18, 2010

a favorite...

Recipe From: food52

"The Recipe below is from food52 (one of my favorite food blogs)
and it's delicious. A great summer dish.
Pair with a chilled bottle of your favorite white wine and it's on!"
-angelo

This tart of ripe cherry tomatoes, fresh mozzarella and basil nestled in a creamy ricotta filling atop puff pastry is a showstopper - and tastes delicious too. You can use a rectangular tart tin, but a round tin will work just as well. It may take more or less tomatoes.

SERVES 6 - 8

1 piece frozen puff pastry, room temperature
45 round cherry tomatoes
1 ball fresh mozzarella cheese
2 bunches fresh basil
2 tablespoons freshly grated Parmesan cheese
2 tablespoons pine nuts
1 cup whole milk ricotta cheese
1 egg
Olive oil for drizzling
salt and pepper to taste

1) Wash the tomatoes and pat them dry. Using a small, sharp paring knife, gently cut out the core of each tomato, scraping the inside lightly to remove seeds. I find a sturdy ¼ teaspoon measuring spoon helps with this job. Be carefully not to cut through the flesh or squash the tomato. You want to create a little cavity for the mozzarella to fit in. Place each tomato cut side down on a few layers of paper towels to drain for 20 – 30 minutes.

2) Preheat the oven to 350 degrees.

3) Meanwhile, on a lightly floured surface, roll out the puff pastry to fit into a removable bottom 10 inch round or an 11 by 7 inch rectangular tin. Gently fit the pastry into the tin, using a small ball of pastry to press the dough into the corners and sides. Poke all over with the tines of fork

4) In a food processor (I like the mini one for this), pulse one bunch of basil leaves a few times until roughly chopped. Add the parmesan and pine nuts and pulse a few more times to chop the nuts. Add the ricotta and egg, a grind of pepper and a pinch of salt and process to a smooth paste, scraping down the sides of the bowl at least once. Using a small offset spatula (or the back of a big spoon), spread the filling in an even layer over the bottom of the pastry. Set aside.

5) Cut the mozzarella into small cubes to fit in the tomato cavities. Lightly press on cube of mozzarella into each tomato. If some seeds or juice squish out of the tomatoes, carefully wipe it away. Place the filled tomatoes in rows in the prepared tart, pressing lightly into the filling. Sprinkle pepper and salt lightly over the tomatoes.

6) Very gently brush the top of the tart with extra virgin olive oil and place in the oven. While the tart is baking, cut about 6 of the remaining basil leaves into a chiffonade (Stack the leaves up, roll them like a cigar, then cut very thin ribbons with a sharp knife or scissors). When the tart has been in the oven 15 minutes, remove it and sprinkle the basil over the top. Return to the oven and cook a further 15 – 20 minutes until the tomatoes are shriveled and the mozzarella is melted.

7) Leave to cool for 15 minutes before slicing and serving. Sprinkle additional basil chiffonade on top if desired.

5 comments:

Leah said...

Woooooooooooooooooooowza. that looks amazingly good.

Bromeliad said...

That sounds so good. I have a bumper crop of basil right now. If only I could get good tomatoes this time of year.

Jill said...

OMG...............big step up from the brushetta I make. Oh yum. I am in SE Wisconsin and it's gonna be looooooooong time yet until my tomotoes and basil and cilantro are ready. Happy Friday!

mrsben said...

Thanks for the recipe Angelo (and for the link). I am definitely going to try this.
HAVE A SUPER WEEKEND! -Brenda-

FOI: For those wanting to print it off here or the link; consider using 'legal' size paper/format to get it all on one sheet.

mrsben said...

I did get around to making this as one of many side-dishes for a 'family' Father's Day Brunch (and for the celebration of our recently born Grand Daughter).

It was a big hit with the relatives, so thanks Angelo. I also added a few dashes of Poppy Seeds to give it more 'pop'.
-Brenda-

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