Page 49 - S36.Autumn 2019
P. 49

Roasted Tomato & Ricotta Tart
Serves 4
This quick tart is reimagined a bit from The New York Times. Perfect for using up those larger tomatoes languishing on the windowsill, ripe and ready to burst. A tasty lunch or appetizer, delicious hot from the oven, warm, or cold for breakfast on the go!
3 to 4 medium to large tomatoes—red, yellow, heirloom, whatever you have, sliced crosswise 1⁄4” thick
Flaky sea salt and black pepper
1 sheet store-bought frozen puff pastry, thawed
3 Tbsp. sour cream
1⁄2 small red onion, thinly sliced
Crushed red pepper flakes (optional)
3⁄4 cup good, whole milk ricotta
1⁄2 kalamata olives, roughly chopped
1/3 cup pesto (store-bought or your own, thinned with a little olive oil) 1⁄4 cup grated parmesan cheese
Fresh basil leaves and extra virgin olive oil for finishing
Line a sheet pan with paper towels. Place tomatoes in a single layer on
the paper towels. Season on both sides with 1 tsp. each salt and pepper.
Cover with another layer of paper towels and let sit 15 minutes, to draw out the moisture. Preheat oven to 400°F and place rack in the middle of the oven. Roll out puff pastry on parchment, into a 9”x11” rectangle. Slide paper and pas- try onto a clean sheet pan. Prick with a fork every few inches, leaving a 1⁄2” border. Paint the pastry with a thin layer of sour cream, leaving the border unbrushed. Overlap tomatoes and onion within the border of the tart. Sprinkle with parmesan, olives and red pepper flakes and drizzle with a little olive oil. Bake, rotating halfway through, till pastry is puffed and browned, about 30-35 minutes. Remove from oven and immediately top with dollops of ricotta. Drizzle on some thinned pesto, torn basil leaves, and a bit more olive oil. Serve immediately. Note: Instead of the ricotta, try crumbled feta cheese and fresh oregano leaves.
Garden Pasta
Serves 4-6.
This recipe uses up the avalanche of vegetables that you’re still prob- ably harvesting. Just cook the pasta — the rest marinates for an hour or two. The beauty? It is wonderful served hot, warm or cold. A nice supper dish when you can’t all sit down at once.
In a large bowl, combine:
11⁄2 pints assorted cherry or grape tomatoes (make it colorful) Kernels from 4 ears of corn
2 small peppers, any variety, sliced into small chunks
1⁄2 lb. blanched green or wax beans
2 cloves garlic, chopped
1⁄4 cup chiffonade of fresh basil leaves (julienned)
1⁄4 cup chopped fresh parsley
1⁄2 cup kalamata olives
1⁄4 tsp. red pepper flakes (or to taste)
1⁄2 cup extra virgin olive oil
Good amount of salt and black pepper
Mix well in bowl. Let marinate 1-2 hours. Cook rigatoni and reserve 1⁄2 cup cooking liquid. Drain
pasta and immediately toss with marinating vegetables. Add the pasta water gradually (you may not need it all.) Toss with a good fistful of grated parmesan cheese and drizzle with olive oil.

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