Christina, my ESD assistant, showed up to work with a box full of tomatoes & peaches this week. Hello summer deliciousness! I've been throwing them into salads, pureeing them into mush for Emmett, and putting them on the grill all week which has made menu planning lots of fun. Robert isn't a huge fan of tomatoes unless they're roasted so yesterday morning, I decided to make something with the rest of the tomatoes that I'd thought he'd really appreciate. A roasted tomato & ricotta tart on a polenta crust. So easy, tasty and beautiful!
Summer Tomato & Ricotta Tart
2-3 Large Juicy Ripe Tomatoes
1 Pint Grape Tomatoes
Extra Virgin Olive Oil
1 1/2 Cups Polenta
2 Cups Water
2 Tbsp Butter
2 Cups Ricotta Cheese
Fresh Basil Leaves
Truffle Oil or Truffle Infused Salt (optional but recommended!)
Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and spray with olive oil. Cut large tomatoes into 1/4" slices and place on the baking sheet. Toss the grape tomatoes on the sheet with the tomato slices. Sprinkle with a bit of olive oil and kosher salt. Roast for 45 minutes.
While the tomatoes are roasting, oil a 10" tart pan with a removeable base. Prepare the polenta by combining with water in a saucepan. Bring to a boil, add the butter, then reduce to a simmer and cook until polenta is thick but spreadable, stirring constantly. Pour the polenta into the prepared tart pan, spread evenly and pop in the oven (where the tomatoes are already roasting) for 20 minutes.
Once the tomatoes are roasted and the crust is baked, remove from the oven and reduce oven to 350 degrees F. Spread an even layer of ricotta over the crust and arrange the tomatoes on top. Place back in the oven, about 10-15 minutes, until the cheese is softened and warmed through. Remove from oven, sprinkle with basil leaves and add a splash of truffle oil or salt before serving. Or you can sprinkle with some freshly ground salt & pepper.
Robert took one bite of this tart, looked up and said "Wow. Good job!" Looks like I'll be making this recipe again soon.