I come from a generation that inhaled the sweet-basil promises of the book Under The Tuscan Sun which ensured that, for rest of our lives, we’d indulge in the fantasy of starting afresh in Italy, renovating villas, pressing olives, and making pasta by hand.
These days, I watch Nicki Positano for my life-in-Italy fix. I even bought and enjoyed her novel! It’s kinda crazy that she’s now renovating a villa in Tuscany, living the dream. Life full circle.
So, when it comes to tomatoes and basil … well, the fantasy lives again. This is the tomato tart, not only that you can take anywhere, but that you can whip up in the time it takes you spell out b.r.i.l.l.i.a.n.t.n.e.w.l.i.f.e.i.n.t.u.s.c.a.n.y.
I’ve made this dozens, if not millions of times, no exaggeration. It’s always forgiving, as long as you have good quality tomatoes. The original recipe is from here, but, as you do, I’ve modified it over the years. This is Donna Hay’s closest equivalent online, using goat’s curd. I urge you to check out her photos, which are far sexier than mine. I’ll share my modification for the tomato tart you can take anywhere (tables, picnics, parties) below, but the original came from the queen.
For once, I asked my husband, a man you’d guess on sight was a meat-guy, for a quote for this vegetarian tart, and, bless him, after serious consideration, he declared: “It’s really tasty. And good the next day.” That’s a mighty fine endorsement. Working now on getting him to move to Italy 😂
If you’re further interested in tomatoes, here’s my What Happens in Vegas (Napoli) Sauce.
“What if the house is transformed in three years? There will be by then hand-printed labels for the house’s olive oil, thin linen curtains pulled across the shutters for siesta, jars of plum jam on the shelves, a long table for feasts under the linden trees, baskets piled by the door for picking tomatoes, arugula, wild fennel, roses, and rosemary. And who are we in that strange new life?”
-Frances Mayes, Under the Tuscan Sun
The Tomato Tart You Can Take Anywhere
Ingredients
- 2 sheets frozen puff pastry, defrosted
- 8-9 tomatoes, sliced in rounds, about five slices per each tomato. Also works with equivalent cherry or grape tomatoes halved
- 250 g ricotta
- 1 cup parmesan, grated or finely shredded, plus extra
- 1 cup basil leaves, rough chopped. Nice to add a little bit of mint for freshness. Other herbs that work well include dill and parsley
- 2 eggs
- salt and pepper
- to bolster the tart, you can thrown in a few diced leftover roasted vegetables, or top with raw asparagus, but don't overload
Instructions
- Put sliced tomatoes on a baking sheet, season with pepper and roast in a 210℃/410℉ oven until very soft, approx ½ hour. Cherry or grape tomatoes don't really need pre-roasting, just press into the ricotta mixture. I sometimes use a mix of different tomatoes.
- In a bowl, mix ricotta, parmesan, eggs, herbs, salt and pepper (leftover roasted vegetables if using).
- Divide the mixture between the two sheets of pastry, smoothing till nearly reaching the edges.
- Arrange tomato over the top and press in, slightly. Arrange asparagus if using.
- Bake in oven approx ½ hour until pastry is golden and bottom has crisped.
- Serve as a side to meat, by itself with salad, or slice into smaller slices for finger food.
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