Tomato Blue Cheese Tart

August 2006
Tomato Blue Cheese Tart

by 2 people

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Makes: 4 servings

Prep: 10 mins

Cook: 35 mins

Ingredients
  • 1 9 inch Pillsbury Just Unroll Refrigerated Pie Crust
  • 1 tablespoon extra-virgin olive oil, plus more for the salad dressing
  • Salt and freshly ground pepper
  • 8 ounces whole-milk ricotta cheese (about 1 cup)
  • 4 ounces blue cheese, crumbled (about 1 cup)
  • 1 large egg
  • 3 medium vine-ripened tomatoes, thinly sliced
  • 1 7 ounce bag  of salad greens
  • Grated lemon zest and juice, to taste
Directions
  1. Preheat the oven to 400 degrees . Unroll the piecrust and press it into a 9-inch tart pan. Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with salt and pepper and bake for 10 minutes.
  2. In a medium bowl, stir together the ricotta, blue cheese and egg until combined. Remove the tart shell from the oven and immediately prick with a fork in a few places. Spoon the cheese mixture into the tart shell and top with the tomato slices; season with pepper and bake for 25 minutes. Remove the tart from the oven and let cool slightly.
  3. In a large bowl, toss the salad greens with olive oil, lemon zest, lemon juice and salt to taste. Cut the tart into wedges and serve with the greens.
Tip PAIR WITH:
  • Chalone Vineyard Monterey County Merlot 2004 (California)
Tip Make it your own
  • Substitute your favorite soft cheese for the blue cheese.
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