Tomato tart with almond ricotta

By Wendy Andresen | Oct 16, 2019
Photo by: Wendy Andresen

This glorious tart is the perfect way to use up our late-season abundance of colorful tomatoes. The easily prepared self-rising crust is more like biscuit dough than pizza dough, and it’s the perfect base for soaking up all the tomato juice. You’ll love the almond ricotta so much that you’ll find many other uses for it, such as in salads, stuffed pasta shells, or lasagna. A high-speed blender is mandatory for achieving the proper consistency.

Ingredients for ricotta:

2 cups slivered blanched almonds

1 Tbsp. nutritional yeast

2 Tbsp. lemon juice

3/4 tsp. salt

Dash garlic powder

1 cup (more or less) plain unsweetened nondairy milk

Ingredients for crust:

3 cups self-rising flour

4 Tbsp. olive oil, divided

1 tsp. dried basil

1 tsp. dried oregano

2 tsp. garlic powder

3/4 cup or more beer

Ingredients for topping:

6 to 8 tomatoes (more or less)

1/2 cup paper-thin-sliced red onion

4 Tbsp. olive oil

12 large basil leaves

Additional basil leaves for garnish

Freshly ground black pepper

Salt to taste

Directions:

1. Make the ricotta: Place the first five ingredients in a high-speed blender and gradually add enough nondairy milk to make a smooth but slightly grainy cheese, kind of like the consistency of quinoa. Stop often to scrape down the sides of the blender.

2. Make the crust: In a large bowl, add the flour, 3 Tbsp. olive oil, basil, oregano, garlic powder, and enough beer to make a firm dough. Stir well, and gradually add more beer as needed. The dough should not stick to your hands. Turn it out onto a floured work surface and knead it briefly until it is well mixed and elastic. On a sheet of parchment, roll out the dough until it’s about 10 by 15 inches or so, so it fits on a sheet pan. Brush the crust with 1 Tbsp. olive oil and bake it at 425 degrees for 15 minutes.

3. Make the topping: Slice the tomatoes about ¼ inch thick and arrange them on the crust, overlapping them slightly. Top with the sliced onions and black pepper. Bake for another 15 minutes at 425 degrees.

4. Finish the tart by topping it with spoonfuls of ricotta. In a small blender or food processor, blend the 4 Tbsp, olive oil with the basil leaves and drizzle over all. If this is too much trouble, you could just use basil chiffonade and a splash or two of olive oil. Garnish with additional basil leaves.

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