Fresh tomatoes are baked into a creamy herbed ricotta filling topped with fresh basil and drizzled with balsamic reduction. Pair this tart with a lovely green salad and a glass of white wine for the perfect summer meal.
One of my favorite foods would have to be super sweet ripe tomatoes and we eat lots of them here at my house. We wanted to try something new and the thought of turning a Caprese salad into a tart came to mind. It was a hit with my husband, and had I not grabbed a slice, he would have devoured the entire thing! It was great hot and just as good cold. I would not skip out on the balsamic reduction as it adds a sweet tang and really does its part in helping to bring the flavors together.
Caprese tart with herbed ricotta and balsamic reduction recipe
Yield 6 servings
- 1 roll refrigerated pie crusts (2 usually come in 1 box)
- 1 head garlic
- 1/2 tablespoon extra virgin olive oil
- 1 (15 ounce container) part skim ricotta or whole milk ricotta
- 1/2 cup freshly grated Parmesan cheese
- 1 pint cherry tomatoes, sliced (or you can use plum tomatoes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon marjoram
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- Fresh basil leaves
- 1 cup balsamic vinegar
- 1/2 cup sugar
- Preheat oven to 400 degrees F.
- Cut the top off the head of garlic. Lay a piece of aluminum foil down, place the head of garlic in the center. Drizzle with the olive oil, wrap the foil around the garlic and bake for about 45 minutes. Once the garlic is done, carefully open the foil and allow to cool.
- Lightly grease a tart pan preferably one with a removable bottom. Unroll the pie crust and gently press the dough into the tart pan cutting off any extra dough that is hanging over the pan.
- In a mixing bowl, add the ricotta cheese, Italian herbs, salt and pepper and the Parmesan cheese. Once the garlic is cool enough to handle, squeeze all of the garlic pulp into the ricotta mixing very well.
- Add the ricotta mixture into the tart pan spreading evenly over the bottom of the dough. Layer the sliced tomatoes on top of the ricotta filling and bake for 30 minutes or until the crust is a golden brown.
- While the tart is baking, prepare the balsamic reduction. Add the balsamic vinegar and sugar to a saucepan and cook on med-high heat until it is reduced by half or has thickened. Cooking time varies for this sauce. One way to tell it is done is to dip a spoon into the reduction. If the reduction is thick and coats the back of the spoon, it’s ready. Remove from heat and allow to cool.
- Remove tart from the oven and allow to cool a few minutes before slicing. Before serving, top with fresh basil and extra Italian seasonings, and with a spoon, drizzle the balsamic reduction over top. Serve next to a green salad for a light meal.