This is a delicious and complexly-flavored tart. It takes a little bit of time with the dough, oven-roasted tomatos, and then the custard it's self, but great for a classy Sunday brunch. If you don't have the ingredients for the sun-dried tomato pesto, stone-ground mustard or basil pesto could be substituted, though I recommend the sun-dried tomato pesto to be cohesive with the roasted cherry tomatoes.
Ricotta Tomato Kalamata Tart with Sun-dried Tomato Pesto
from Princess Tofu
1 recipe Pate Brisse (I used this recipe)
pinch of saffron
20 cherry tomatoes
1 cup ricotta (recipe here)
1/3 cup cream (I substituted whole milk)
2/3 cup Parmesan, grated
10 kalamata olives, pitted and sliced
for sun-dried tomato pesto:
4 sun-dried tomatoes, halved
1 clove garlic
1/4 cup olive oil
1. Pre-heat oven to 375F and blind-bake the chilled pate brisse for 20 minutes, lined with foil (or parchment paper) and filled with pie-weights. Take out weights and off the foil, and bake for another 3 minutes. Set aside to cool.
2. Place cherry tomatoes cut side up in an oven-safe dish, toss with a little olive oil and sprinkle with salt. Bake for 30 minutes, then set aside. Turn oven down to 350F.
3. Make the sun-dried tomato pesto by combining all ingredients in a food processor, scraping down the sides until a paste is formed. Set aside.
4. Whisk together ricotta, eggs, cream, and Parmesan until smooth.
5. Assemble the tart: spread the sun-dried tomato pesto on the bottom, then pour in the egg-ricotta mixture, then dot around the kalamata olives and roasted tomatoes.
6. Bake tart for 30-40 minutes, or until custard is set. Let stand 10 minutes before cutting and serving.