Baking with Dorie: Ricotta-Tomato Tart

This month's recipes are a change of pace featuring two savory tarts.  For my first, I chose the Ricotta-Tomato Tart.

The recipe includes a basic pastry crust and a ricotta cheese filling flavored with scallion, lemon, herbs, and tomato.  I have a busy week so I took Dorie's suggestion and parbaked the crust and filling in advance then baked them the next day when I would have more time at home.  The crust recipe is a good one for a basic shell and I liked it's thin crispness.  Even with a fairly wet filling, the crispness held up.  The filling includes ricotta, eggs, lemon juice and zest, herbs (I used thyme and parsley), scallions and a small amount of olive oil.  After spreading the filling in the crust, I topped it with fresh tomato and a few slivers of red onion before baking.  I baked the tart for a full 50 minutes or until the filling looked puffy and set through to the center.

I enjoyed a slice at room temperature for dinner. It has a nice, light flavor which was a good choice on a hot summer day.

To see the successes of my fellow Tuesdays with Dorie bakers, see the Tuesdays with Dorie LYL posts for links.  To try this great classic recipe, check out Baking with Dorie: Sweet, Salty & Simple.