Heirloom Cherry Tomato, Patty Pan Squash, Leek, and Garden Herb Ricotta Tart

Hi guys!

I’m back from vacation, currently on staycation, and I am feeling as refreshed as ever. As you’ll see in future posts detailing my family’s New England road trip, we ate like royalty. That’s not usually our style on vacations, but since we were surrounded by an abundance of fresh and delicious seafood, we couldn’t help ourselves. But, more on that later.

Despite eating very well, I was stoked to come home to new CSA haul. (Shoutout to my roomie Shanna for picking it up for me while I was away!) The haul included the heirloom cherry tomatoes, patty pan squash, and leeks that are featured in this recipe. The aforementioned produce combined with garden herb ricotta and flaky tart dough is delightful. Of course, any produce that you happen to have on hand can be substituted.

Happy hump day! :)

Part 1: The Dough

What you need:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pure cane sugar
  • 1.5 sticks cold, unsalted butter
  • 6 tbsp. ice water

What you’ll do:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pure cane sugar
  • 1-1/2 sticks cold, unsalted butter
  • 6 tbsp. ice water

What you’ll do:

  • In a medium mixing bowl, whisk together the flour, salt, and sugar
  • Next, chop the sticks of butter into pea-sized pieces and whisk into the flour mixture
  • One tablespoon at a time, add the ice water to the mixing bowl; whisk into the mixture between each tablespoon
  • After all six tablespoons have been added, knead the dough together until thoroughly mixed and form into the shape of a disk
  • Place the dough back into the mixing bowl and cover; chill in the refrigerator for at least 1 hour
  • After at least 1 hour has elapsed, roll the dough into a 13×13 inch square and place into the tart pan; using your thumb, press the edges of the dough into the ridges of the tart pan border; chill in the refrigerator for at least 1 hour
  • Once at least 1 hour has elapsed, preheat the oven to 375°F and bake the dough for approximately 10 minutes
  • Remove from the oven and fill the tart shell with desired ingredients; bake for an additional 20-25 minutes, or until golden brown

Part 2: The Tart

What you need:

  • 2 cups. ricotta
  • 2 tbsp. fresh basil, chopped
  • 1 tbsp. fresh oregano, chopped
  • 1/2 tbsp. fresh rosemary, chopped
  • 1/2 tbsp. fresh thyme, chopped
  • Himalayan salt to taste
  • Cracked black pepper to taste
  • 1/2 a pint heirloom cherry tomatoes, halved
  • 2 patty pan squash, cored and sliced
  • 2 leek bulbs, sliced
  • 2 tbsp. avocado oil

What you’ll do:

  • In a small mixing bowl, combine the ricotta, fresh herbs, salt, and pepper; spread the mixture onto the bottom of a tart shell
  • In a large mixing bowl, combine the tomatoes, squash, leeks, and avocado oil; arrange on top of the ricotta mixture
  • Bake as instructed above
  • Just before serving, garnish with additional Himalayan salt, cracked black pepper, and fresh herbs, if desired

One thought on “Heirloom Cherry Tomato, Patty Pan Squash, Leek, and Garden Herb Ricotta Tart

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