About this recipe
Chef Josh Finger from fine-dining French restaurant Claudine shares his recipe for a tomato ricotta tart.
“I really like this recipe because it can be very involved or you can totally outsource. You can go to the store, buy a tart shell, buy some ricotta, throw it together,” Finger said.
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This tart features caramelized onion ricotta and cherry and heirloom tomatoes and is served with lemon and fennel scented crème fraîche dressing.
“Another reason I love this dish is it’s a collaboration between me and my wife,” Finger said. “She does pastry, and I do savory. So she makes the tart shell, and I do all the fillings for it.”
Ingredients
Yields: 1 tart
Tart Pastry Shell
Homemade Ricotta
Caramelized Onion Ricotta
Lemon and Fennel Scented Crème Fraîche Dressing
Tart Assembly
Directions
Tart Pastry Shell
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Cream together the butter and powdered sugar in a stand mixer until light and fluffy.
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Add the egg slowly, mixing until fully incorporated.
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Whisk together salt and flour in a separate bowl, then gradually add to wet mixture until no dry flour remains.
TIP:
Do not overmix. -
Form dough into a disk, wrap in plastic, and chill for at least one hour.
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Roll out chilled dough on a lightly floured surface and fit into tart shell.
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Freeze fitted tart shell for one hour before baking.
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Blind bake at 325°F with foil and pie weights until golden brown, about 20–30 minutes.
Homemade Ricotta
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Heat milk in a large pot until it reaches 200°F.
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Turn off heat and gently mix in salt and lemon juice.
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Let mixture sit at room temperature for 10 minutes.
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Strain through cheesecloth over a bowl and refrigerate for at least one hour.
Caramelized Onion Ricotta
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Combine all ingredients in a mixing bowl and mix well. Reserve in piping bags for tart assembly.
Lemon and Fennel Scented Crème Fraîche Dressing
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Mix all ingredients together and reserve in a plastic container for serving.
Tart Assembly
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Spread seasoned ricotta evenly in tart shell.
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Add a layer of Cerignola olive puree.
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Arrange cherry tomatoes around tart and place heirloom slice in center.
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Top with charred corn kernels and tomato gelee.
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Finish with Maldon salt, chervil, and basil buds.
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Slice tart and serve with lemon-fennel crème fraîche.
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