Wednesday, November 10, 2010

roasted green tomato tart

What to do with a big bag of end-of-season green tomatoes? This was my dilemma. After them sitting on the counter for almost a week, with no free time to attempt canning them, I panicked and roasted most of them off in the oven. I cut them up into even sizes, rubbed them with olive oil, salt & pepper, and roasted them at 425ºF for about an hour, stirring a couple times, until they were pretty much obliterated into a sticky, thick sauce. I stuck them in the fridge and a couple nights later decided to attempt a simple tart with them. The roasting made the tart tomatoes significantly sweeter, but they still retained some sourness. I went with ricotta for the filling of the tart, the tomatoes as a topping, almost. Why ricotta? I guess I was inspired by lasagna. Anyway, it worked out well. I wish I could describe the taste of roasted green tomatoes better... it's a really unique flavor.

Roasted Green Tomato Ricotta Tart

-1 pie crust
-15 oz. whole milk ricotta
-2 garlic cloves, grated
-1 large egg
-a few chives, chopped fine
-1 1/2 cups roasted green tomatoes
-pine nuts
-Parmesan cheese
-salt and pepper

Line the bottom of a spring form pan with the pie crust, going up around the edges about 1 inch. Mix the ricotta, garlic, egg, chives, salt and pepper together and spread it over the pie crust. Spread the green tomato over the cheese mixture. Bake in a preheated 425ºF oven for about 45 minutes, sprinkling the top with pine nuts and Parmesan after about 30 minutes. Let set about 15 minutes before serving.


nursing scrubs said...

When it comes to cooking, I’m having second thoughts, it’s just that I am not so good at it; I really don’t have the magic to make such tasty food. Good for you :)

YourBrainMedia said...

This is some kinda new. I could try it on my vegan lifestyle too. Thank you for this!