My job for my friend’s birthday was fairly simple: bring mimosa fixings and the birthday cake. This I could handle. Difficult to mess up, even. Challenge accepted. I thought I was being very cute by ordering a mocha flavored cake from a new Bentonville bakery, Meridienne.
I put it in the fridge the night before the party and woke up, opened the fridge, extracted the orange juice, shut the door and was on my merry way. It wasn’t until I was about 2/3 of the way to the lake that I had the awful realization that I had left the cake in my fridge! The silver lining? I got to have my friends over again the next week to cut into that cake after all! It froze perfectly, not an espresso bean out of place, and the mocha buttercream was to die for. Not to be outdone, I put together this lovely little tart to make a happy hour treat out of an unhappy hour realization.
The ricotta mixture is so creamy. We actually served it with grilled bread, which sounds a bit odd. The crunchy, crusty bread was perfect to smother with the ricotta-tomato filling. I thought that the grilled bread would be a nice side dish for the cheeses and other little snacks, but after a couple glasses of wine, no lady can hide her love for all things carb. I think this would also be a great little brunch dish. I’ll bring the mimosas, but you’re on your own if you need a birthday cake.
Ricotta-Roasted Cherry Tomato Tart
You will need:
- 1 deep dish pie crust, thawed
- 6 ounces Chevre, room temperature
- 1/2 cup cream cheese, room temperature
- 2/3 cup Ricotta cheese, room temperature
- 2 tbsp. heavy cream
- 1/4 cup chopped green onions
- 1/4 cup chives, finely chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. each salt and pepper
- 1 cup red cherry tomatoes, halved
- 1 cup yellow cherry tomatoes, halved
- 1 tbsp. olive oil
- 2 tbsp. basil pesto
- 1/3 cup pine nuts, optional
- 3/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- Balsamic glaze to drizzle, optional
- Preheat oven to 350.
- Bake pie crust for 10 minutes or so to firm up the crust slightly.
- Meanwhile, in a large bowl mix together cream cheese, ricotta, Chevre, and heavy cream until slightly whipped in texture.
- Stir garlic powder, green onions, salt and pepper, and chives into the cheese mixture.
- Spread the cheese mixture into the pie crust.
- In a separate bowl, stir together the tomatoes, olive oil, and a bit of extra salt and pepper, plus pine nuts, if using. Scatter tomatoes on top and add dollops of pesto.
- Bake for 25-30 minutes, until crust is golden brown.
- Allow to cool slightly, then top with fresh parsley, fresh basil, and balsamic glaze.
- Serve warm with plenty of crusty bread.