Rosemary Tartlets with Tomato Jam and Ricotta Cream
Created by Brooklyn Arts Exchange 20th AnniversaryServes: 6 – 10
Course: Appetizers & Soups
Season(s): Summer, Fall
Ingredients
- 1 cup all-purpose flour, unbleached
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, diced and chilled
- 5 tablespoons ice cold water
- 3 tablespoons finely chopped fresh rosemary
- cracked pepper
Instructions
Tomato Jam: Ingredients:- 2-1/2 pounds ripe tomatoes, peeled and coarsely chopped, 1/2 navel orange, thinly sliced and seeded1/2 lemon, thinly sliced and seeded, 1 cup sugar, 2 tablespoons cider vinegar, 1 tablespoon ras el hanout (or red curry powder), 1/2 tablespoon finely grated fresh ginger
Salt to taste In a large saucepan, combine all jam ingredients except the salt and bring to a boil. Reduce heat and simmer, stirring often, until thick, about 45 min. Let cool. Season with salt. Refrigerate for up to 2 weeks.
Ricotta Cream: Ingredients:-
Fresh ricotta cheese, 2 cloves garlic, minced, 3 tablespoons rosemary, minced, 1 tablespoon olive oil
Combine all ingredients in a bowl, stir and refrigerate.
Tarts: Preheat oven to 400. Whisk the flour and salt in a bowl. Cut butter into the flour until the mixture resembles corn meal. Add rosemary. Drizzle cold water over flour, stirring until incorporated. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour. Roll chilled dough out on a floured board to 1/8" thickness. Use a 3" round pastry cutter to make 25-30 rounds. Spoon one teaspoon of tomato jam onto the round and pinch the sides to create a diamond shape. Place on a greased cookie sheet and bake at 400 degrees for 12 minutes or until golden. Brush pastry with a beaten egg in the last few minutes of baking for an extra golden crust. Serve warm with ricotta cream.
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