![]() Place the red tomato sides together in stripes onto the ricotta filling, gently pressing down to hold the heart shape. Slice the red grape tomatoes crosswise in half at a 45-degree angle, and spin one half 180 degrees to create a heart shape. Spread the ricotta mixture in an even layer over the crust. To make the filling: In a medium bowl, mix together the ricotta, lemon zest, parsley, thyme, garlic, salt and black pepper. Remove the crust from the oven, and allow it to cool for 15 to 20 minutes. Bake for 14 to 16 minutes until lightly browned. ![]() Press the crust mixture evenly over the bottom and up the sides of the tart pan. Do not overprocess, or the crust will have a tough texture. Pulse the ingredients in the processor for 30 to 45 seconds until all ingredients just come together. ![]() Add the egg mixture and grated cheeses to the food processor with the cornmeal mixture. Whisk the egg in a small bowl until frothy, and then whisk in the oil. Process for 5 minutes, turn off the processor, and let the cornmeal mixture cool, uncovered. Put the cornmeal, sugar and salt in the bowl of a food processor fitted with a blade attachment. Ingredients Crust: 1 cup cornmeal 1 teaspoon granulated sugar 1/2 teaspoon kosher salt 1 egg 2 tablespoons olive oil 1/2 cup finely grated sharp cheddar cheese 1/2 cup finely grated Parmesan cheeseįilling: 15 ounces ricotta cheese Zest of 1 lemon 1 tablespoon finely minced parsley 1 teaspoon finely minced thyme 1 large garlic clove, minced 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pint small red grape tomatoes 1 pint small yellow grape or cherry tomatoes 1/4 teaspoon coarse finishing saltÄirections To make the crust: Preheat the oven to 400 F.
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