The Mess Pot with the theme being Celebrate Summer. Although I love Fall, Summer comes close to being my favorite season mostly due the beach. I love the beach and am very fortunate to live close enough to make weekly or semi-weekly trips on the weekends.
I had so many ideas incorporating a beach-y feel, but as it turned out I decided to highlight the abundance of tomatoes coming out of my garden. Tomatoes are the garden I look forward to all Summer. I've heard so many stories around the nation of lost gardens due to extreme heat or bugs, we were lucky to escape both of these hardships this year.
Every Summer I search for new ways to use tomatoes, usually opting for recipes that highlight their bright flavor. This Tomato Ricotta Tart from Martha Stewart was no exception. Not only does it highlight the tomatoes, pairing it with a side salad makes for a great light dinner on an especially hot Summer day.
My springform pan is 10 inches, so the measurements here represent what I used for that size pan. Here is what you'll need:
- 2 1/2 cups coarse fresh breadcrumbs
- 1/4 cup + 2 Tbsp olive oil, plus more for drizzling
- 1 cup whole-milk ricotta
- 1/2 cup grated Parmesan
- 2 large eggs
- 2 Tbsp chopped fresh basil
- Sea salt and pepper
- 3 large tomatoes, thinly sliced
In a large mixing bowl, add breadcrumbs and olive oil, combine well. Pour crumbs into bottom of springform pan and gently press to make a crust.
In the mixing bowl, add ricotta, Parmesan, eggs, basil, salt and pepper. Whip together until well combined. Pour over crust in pan and gently spread to cover entire crust.
Layer tomato slices over cheese mixture forming a circular pattern. Use larger slices around the outside, and use smaller slices in the middle. Spring salt and pepper over the tomatoes, and drizzle with olive oil.
Bake for 35-45 minutes, until tomatoes appear dry. Allow to cool before removing side from pan. Serves 6.