Chef Jamie shares his recipe for this Delicious Autumn inspired savory tart as we enter into mid September! Enjoy!!
Heirloom Tomato & Caramelized Cipollini Tart
For the cipollini
1 1/2 pounds cipollini onions, peeled and quartered
1/4 cup extra-virgin olive oil
2 tbsp Balsamic Vinegar
1/4 cup chopped rosemary
1 tablespoon finely minced sage leaves
1 teaspoon Kosher salt
For the filling
1/2 cup ricotta cheese, drained if wet
2 large egg yolks
1 tablespoon parmesan cheese
1/4 cup heavy cream
1 cup Bleu Cheese
Pinch of kosher salt and freshly ground black pepper
For the tomatoes:
1 qt fresh tri colored heirloom tomatoes, halved
Prep the cipollini
1. Preheat the oven to 375 F 2. In a small bowl, toss together the onions, olive oil, balsamic vinegar, rosemary, sage, thyme, salt, and pepper. Spread the mixture in a single layer on a baking sheet and roast until the onions are softened and begin to color but still hold their shape, about 20 minutes. Place the baking sheet on a wire rack to cool. 3. Lower the oven temperature to 325 F
*Make your favorite savory tart dough recipe or as I prefer, a cheddar short dough crust recipe. Either can be pressed into a fluted 10 inch Tart shell and frozen a minimum of 2 hours or up to two weeks before use.
Make the filling
4. Whisk the ricotta, egg yolks, and parmesan in a small bowl until smooth. Stir in the heavy cream and Bleu cheese and season with salt and pepper. Mix in the cooled roasted cipollini onions and fill your prepared tart crust. Top with halved tri color cherry tomatoes
5. Place Tart in oven and Bake for 30-45 minutes, rotating it 180° after 15 minutes. Cool on a rack for a few minutes before slicing and serving. Can be refrigerated up to 4 days. We are now accepting orders for Thanksgiving Dinner pickups. 407.975.8763 Entertain Deliciously!