Even though a giant tree crushed my Mom’s garden in an unnaturally wild thunderstorm a few weeks ago there were some survivors. Luckily the San Marzano plum tomato plants were left standing, the object of my current obsession.
It just so happened that Michael Symon was making this mouth-watering tomato tart on The Chew when I had everything to make it on hand including fresh ricotta cheese, plenty of basil from my herb garden and perfectly ripe tomatoes overflowing out of every corner and cranny of my kitchen. Call it fate.
Before assembling the tart the tomatoes need roasting and the tart crust blind baked. Although there are multiple steps to the recipe, they’re effortless and the payoff is worth every minute of your time. Like tradition, this is one of those things you have to make at least once during the summer.
Seek out fresh ricotta because there is a huge difference between it and the generic ricotta. Look for it by the deli of your local market in the specialty cheese section or the Italian section. Once you have fresh you will never be able to eat any other.
The acidic bite of the tomatoes is well-matched with the milky ricotta, the fresh pop of the sweet herbs and the flaky crust. Tastes and textures of summer to tantalize your taste buds.
They will thank-you.