Popular Searches:

Recipes
Advertisement

You Might Like: More pastry or tart appetizer recipes

  1. Turkey-and-Green Olive Empanadas
  2. Roasted Garlic and Goat Cheese Spread
  3. Two-Alarm Chili Cups

Tomato Blue Cheese Tart

Tomato Blue Cheese Tart

Yunhee Kim enlarge

By: Every Day with Rachael Ray Staff


people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out
Wine Pairing Icon

PAIR WITH:

Chalone Vineyard Monterey County Merlot 2004 (California)


  • 4 Servings
  • Prep 10 min
  • Cook 35 min

Ingredients:

  • One 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
  • One 7-ounce bag of salad greens
  • Grated lemon zest and juice, to taste

Make it your own
Substitute your favorite soft cheese for the blue cheese.

Directions:

  1. Preheat the oven to 400°. 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.

Popular Searches: