Baked Ricotta w Heirloom & Olive Salsa & Tomato & Artichoke Tart

These recipes are from my hands on tomato/tomah-to class at Flavour Cooking School. We also made bloody mary soup shooters & amazing fried green tomato blt's~yummy!

Baked Ricotta With Heirloom Tomato & Olive Salsa

*preheat oven to 350 degrees & line a loaf pan with parchment paper

bake cheese

16 oz. thick ricotta

(Purchase from a reputable italian grocer or Whole Foods has a really good one imported from Italy-drain in a cheese cloth for 1 hour if you can't find thick)

1/4 tsp. sea salt

1- organic egg

1/2 c. finely grated parmigiano reggiano

2-Tb. minced fresh chives

*Put ricotta, salt, egg, cheese & chives in a bowl & stir well. Spoon mixture into loaf pan & press down to even out.Bake until firm & lightly golden~45-50 min. Cool before slicing

Make salsa

*You may make this in advance

1/4 c. extra virgin olive oil

2- heirloom tomatoes diced in 1/2" chunks(I used garden fresh)

1/4 c. kalamata or black olives pitted & roughly chopped( I used both)

2 cloves garlic pressed

1 Tb. balsamic vinegar

1/2 tsp. sugar

12- fresh basil leaves cut in a chiffonade ( I used garden fresh)

2 Tb. minced fresh chives( garden)

add sea salt & freshly ground pepper to taste

Put all ingredients in a bowl & stir well~let sit for 30-45 min. for flavors to blend. Taste & adjust seasonings.

* Slice ricotta & spoon salsa on top

Tomato & Artichoke Tart

Serves 6-8

1 box frozen puff pastry- thawed in fridge at least 3 hours

(purchase from Whole foods~I can't remember the name but it says # 1 puff pastry on the box~approx. $11)

2 Tb. dijon mustard

1 c. grated gruyere cheese

1 c. artichoke hearts~roughly chopped

4- heirloom or roma tomatoes- cut in 1/4"sandwich slices ( I used garden fresh organic heirloom tomatoes)

1 sm. red onion- julienned

1- roasted red pepper diced

1 organic egg- lightly whisked with 1 Tb. of water

Sea salt & pepper to taste

For topping

1/2 c. grated parmesan cheese

Fresh basil~cut in a chiffonade

Technique~

preheat oven to 425 degrees

Line 2 sheet pans with parchment paper

lightly dust work surface with flour

lay 1 sheet portrait style on work surface & roll sheet to 1/8" thick( should end up in a rectangular shape, approx. 5-6" wide & 12" length)

place 1 strip on sheet pan

**Please note**I box of puff of pastry makes 2 tarts that measure approx. 6" x 12".

Use half of the ingredients & layer as follows leaving a 1" border all around.

Mustard spread thin, cheese, artichokes, tomatoes, onions, red pepper & season with salt & pepper.

brush egg around border & place 2nd piece of puff pastry on top. Seal edges & crimp with a fork. Repeat steps & assemble next tart on other sheet pan.

Bake until golden approx. 25 min. Sprinkle with parmesan cheese & top with fresh basil~Enjoy!

Made with love~Jodi