Tomato Herb & Honey Tart
Elevate any summer gathering with the refreshing taste of Gold Peak® Real Brewed Tea. Paired with a flaky heirloom tomato tart, it's the perfect savory-sweet harmony.
Ingredients:
- 1 pre-made pie crust
- 15 oz ricotta cheese
- 2 eggs
- 2⁄3 cup pecorino
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 tablespoon fresh thyme
- 1⁄4 cup fresh basil, cut into ribbons
- 1⁄2 teaspoon black pepper
- 2 cloves garlic, grated
- 3-5 heirloom tomatoes, sliced 1⁄4 inch thick
- 8 slices burrata
For the Herb Infused Honey:
- 1⁄2 cup honey
- 1 teaspoon fresh thyme
- 1 tablespoon fresh basil, chopped or torn
Directions:
To make the herb infused honey add the herbs and honey to a small saucepan and heat slowly, stirring until the honey bubbles, then remove from heat. Allow to steep for 10 minutes, strain, and set aside.
Preheat the oven. In a tart or pie pan, blind bake the pie crust according to the directions. Allow to cool.
In a large bowl, whisk eggs, pecorino, thyme, and basil until combined. Stir in the ricotta until fully incorporated. Add the ricotta mixture to the pie shell and smooth into a flat layer. Top with sliced tomatoes and bake at 425°F for 25-30 minutes, until the ricotta is set and the tomatoes are blistered.
Garnish each tart slice with burrata, a drizzle of honey, a sprinkle of flaky salt and fresh basil. Serve alongside.