This Roasted Tomato and Ricotta Tart is an end of the summer dream, perfect to make when everyone's gardens are heavy with ripe tomatoes! My ode to the summer tomato harvest. Soft melty cheese, sweet roasted tomatoes, and a crispy crust combine to create the perfect end of summer treat.
Place flour, cornmeal, butter, onion powder and salt into a stand mixer fitted with a dough hook. Turn on low and add ½ cup of cold water.
With mixer running slowly add 2-4 Tablespoons of cold water, stopping between Tablespoons to allow dough to absorb the water. (Be careful not to get the dough too wet)
Stop the mixer when a dough ball forms around the dough hook. (If you accidentally get the dough too wet, add a Tablespoon of flour at a time until dough reaches desired consistency).
Wrap the dough in waxed paper and place in the refrigerator for at least 1 hour up to overnight
While the dough is chilling, place the clove of garlic into the bowl of a food processor and pulse until chopped.
Add ricotta cheese, 3/4 cup fontina cheese, chopped basil, chopped chives, and salt into the bowl of the food processor and pulse until well combined.
Place cheese mixture into a glass container and store in the refrigerator until you are ready to use. (Both the crust and the filling can stay in the refrigerator overnight)
When you are ready to make your tarts, preheat your oven(s) to 400°F.
Remove the dough from the refrigerator and allow to warm up to room temperature (approximately 10 minutes).
On a lightly floured surface, roll out each disc of dough to fit a 9 inch tart pan. (you could use also 9 inch pie plates, but be sure to use cooking spray to ensure that your crust will slide out nicely-this is less of an issue with a tart pan that has a removable bottom).
Place the rolled out dough into the tart pan and press the dough against the bottom and the sides, trim as needed.
Place a layer of tin foil over the crusts and fill the bottom of the pie pan with pie weights. Place tart pans with crusts into the oven and bake for 30 minutes.
While crusts are baking, remove cheese mixture from refrigerator, to allow it to warm to room temperature.
Line 2 baking sheets with parchment paper. Lay the tomato slices on the baking sheets and sprinkle with ½ teaspoon of salt.
When the crusts are done baking, remove them from the oven and place the baking sheets of tomato slices into the 400°F oven. Roast the tomato slices for 20 minutes or until carmelized.
Remove the tomatoes from the oven and allow them to cool slightly while you are assembling the rest of the tart.
Divide the refrigerated cheese mixture in half. Spread the cheese mixture over the crusts.
Layer the roasted tomatoes on top of the cheese mixture. Sprinkle each tart with ¼ cup of shredded fontina cheese.
Place tarts into oven, cover loosely with foil and bake for 10 minutes. Turn oven to broil, remove foil and broil for 1-2 minutes until cheese is melted on top (be careful not to burn crusts).
Garnish by sprinkling with freshly cracked pepper, salt to taste, and chopped basil.
Slice and serve.
RECIPE NOTES: This makes TWO 9 inch tarts. Your crust does need to chill for at least one hour, so make sure you plan ahead (you can make it the day ahead of time). If you are buying fontina cheese, 8 ounces should give you what you need, unless you are doubling the filling. Feel free to substitute mozzarella, your tart will just be slightly less tangy. This tart can be made more quickly if you have 2 ovens or a really big oven (you can bake your crusts and roast the tomatoes at the same time), but I give the cooking times as if you only have 1 oven. Don't be scared about the amount of steps-they are all easy! Similarly, the prep time is mostly hands off so don't be put off by the long prep time.