Tuesday, August 20, 2013

Easy Tomato Tart for Dinner {#Recipe}

It is the time of summer when we truly get to enjoy tomatoes; at least here in Oregon :) There is nothing quite like the taste of a sun kissed,  ripe tomato, and I am happy to say that our weekly CSA box has been bursting with the tomato harvest.  I already froze some for use in the fall and winter {super easy, just cut out the green part from the stem and freeze the entire tomato; I did it last summer as well and it worked like a charm}

Anyways, there are plenty of things to make with tomatoes but I wanted something different; not pizza but a tart. So here it is the Easy Tomato Tart;

maybe I should call it cheater's tart as I did not make the dough myself but again this girl is not ready to make puff pastry from scratch :)

Easy Tomato Tart

  • 1 Sheet frozen Puff Pastery - prepared for baking
  • 1 C Tofutti Better than Ricotta Cheese {or other vegan Ricotta}
  • 3/4 C chopped fresh basil
  • 1 egg
  • 1 C grated Parmesiano Regiano {optional}
  • Salt and Pepper to taste
  • app. 1-1/2 lbs. Tomatoes sliced
  1. Preheat oven to 400F
  2. thaw and roll out dough according to package directions; place dough into a springform {I use a 9-1/2" Kaiser spring form} be sure to pull up-sides without breaking the dough as high as possible
  3. Mix vegan ricotta well with basil, salt, pepper, parmesiano regiano {if using}, and one egg;
  4. Spread the mixture evenly onto the dough into the bottom of the pan
  5. Cover the ricotta mixture with sliced tomatoes {we like tomatoes so we used a lot}
  6. Bake for 45 - 50 minutes

Enjoy!  - I served it with a mixed salad but actually had a two course meal, as we each started dinner with a bowl of Cold Cucumber Soup aka as Cold Cucumber Bowl.


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