Tomato and Bresaola Tart with Oregano and Salted Ricotta
It's the season, they're delicious... and all of us have more tomatoes at home than we can possibly eat! So, what to do with them? The thing is, when they are in season and ripe, it is almost a shame to mess around with them too much or to cook with them for too long...
This tasty tart is ready in around 20 minutes, is tasty and easy to make and so delicious at next to no cost! Yes indeed- that is just my kinda food! So get your oven's turned on and start slicing your tomatoes... I told you this doesn't take long to make!
I used a frying pan again to make this, as if there is one thing I can't stand, it is soggy puff-pastry! So cut a circle of pastry out and lay bresaola onto it, the slices overlapping slightly, in a nice circle, leaving the outermost edge uncovered. Pop your pan onto the heat and give it 5-6 minutes to begin cooking. You will see the dough change color and become slightly translucent at first and then begin to turn white... and this is the time to arrange your tomato slices on top of the bresaola, give everything a nice sprinkle of my "Salt of the Earth" and to pop the whole thing into the hot oven and to bake it for 10-15 years at 350°F. Obviously, plain old salt and pepper will also do just fine!
The bresaola works as a kind of barrier/water-proofing measure, to keep the juices from the tomatoes to seep through and prevent the pastry from browning and baking properly. Once the tart is golden and brown, remove and allow to cool. Sprinkle with grated salted ricotta and scatter generously with fresh oregano... and enjoy with a nice glass of Nero d'Avola! Delicious!