Tomato And Whipped Ricotta Tart With Sugo Antico
Photo, food styling and recipe by Casey Bumpsteed
Preparation time: 15 minutes
Cooking time: 30-45 minutes
Ingredients for the tart:
- 1 sheet puff pastry, thawed
- 1 egg
- 3 TBS Sugo Antico
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 clove garlic
- 6 springs fresh thyme
- Salt and pepper
- 1 cup ricotta cheese
- ½ cup cream cheese
- ½ cup fresh basil leaves
- 3 TBS Pecorino cheese, shavings
Instructions for the baked tart:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut out a rectangle to fit your preferred serving board. Use the offcuts to lay a neat “frame” of pastry around the edge of the rectangle. Place the puff pastry sheet onto the baking sheet and prick it all over with a fork. Brush the edges with a little beaten egg.
Bake the puff pastry for 15-20 minutes or until it is lightly golden brown and puffed up. Remove it from the oven and weigh down the centre gently – use an empty bread tin or another dish, to push out the excess steam from the middle of the tart.
While the puff pastry is baking, prepare the tomatoes. In a small bowl, whisk together the olive oil, thyme, salt, and pepper. Toss half the halved cherry tomatoes with the oil mixture. Spread them out onto a separate baking sheet and roast them in the oven for 10-15 minutes, or until they are slightly caramelized and softened. Remove the roasted cherry tomatoes from the oven and set aside.
Spread the Sugo Antico onto the base of the puff pastry tart. Arrange the roasted cherry tomatoes onto the tart and bake for another 10-15 minutes.
While the tart is baking, whisk together the ricotta and cream cheese – preferably with an electric whisk or beater, until smooth. Remove half the creamy mixture and blend the remaining half with the fresh basil.
Allow the tart to cool for 5 minutes before topping it with the fresh tomatoes, drizzling it with the white and green ricotta mixture, and sprinkling over the Pecorino cheese.