Ricotta & Goat Cheese Tomato Tart

My sister-in-law came over for dinner this past weekend and I wanted to make something summery, beautiful, and a little decadent. Lo and behold, two gorgeous summer tomato tarts popped up in my Bloglovin feed.

One of them went with ricotta & Parmesan and did not bake the filling. The other (made by a fellow NYC girl!) went with goat cheese, sour cream, and egg whites and baked the filling. I combined pieces of both.

5.5 oz goat cheese with honey, at room temperature
15 oz part skim ricotta
3/4 cup (approx) 2% Greek yogurt
one egg
pinch salt
freshly ground pepper to taste
1/2 tablespoon fresh rosemary, chopped

I whipped these all together in my stand mixer for about 10 minutes on medium-high - I wanted it really truly whipped - while I rolled out my dough. Yes, I went with a trusty ol' Pillsbury. If it ain't broke, don't fix it. It had me pre-bake it for about 10 minutes and then cool slightly.

I also got my tomatoes rinsed and ready for slicing. Sadly, the large heirlooms looked really mush or really blah, so I ended up with a slew of tinier red and yellow tomatoes.

I drizzled the tomatoes liberally with olive oil. Once mixed, I poured the cheese filling into the pre-baked crust. I aimed for "jiggly" with the filling but it was looking a little more "liquidy", so I worked quickly. I wanted to get the whole mess into the oven before the tomatoes sank to the bottom.

I seasoned the top with more salt, pepper, and rosemary. I popped it back into the 400 degree oven. After about 15 minutes, I added a tin foil ring around the crust so it wouldn't burn. All in, this stayed in the oven for a little over 30 minutes.

We lost a few of the 'maters who half-sunk into the cheese, but can you blame them? If I had the option to nestle myself into goat cheese and ricotta with honey and rosemary, I would, too.

You can also see that I was opening a bottle of wine when the timer went off.

This is covered in tomatoes and herbs, so it's basically a salad, right?

Never mind the rich crust and the pure dairy filling - it's 100% health food.

I served this alongside Ina Garten's sausages with grapes. The spicy/sweet balance from that dish worked perfectly with this. I wanted to call this a "tomato cheesecake", but I didn't want you to think this was dense at all. Mixing the filling in the stand mixer helped it taste and feel light, almost fluffy. The fluffiness was a great contrast to the rich crust and the tangy fresh tomatoes. The leftovers are perfect out of the fridge for breakfast and reheat beautifully for a take-to-work lunch.

There you go - another Looks Fancy But Isn't Technically Difficult meal! I'd recommend trying it on a day cool enough to fire up the oven, but sooner than later so you can take advantage of all of the fresh tomato bounty right now!