I love this time of year when summer comes to a close and the air gets crisp. It always reminds me of the excitement of starting a new school year as a kid. Not to mention all of the wonderful produce...the last of the homegrown tomatoes with their rich acidity, persimmons, pomegranates and squash. So many delicious new flavors to play with!
I had a lot of fun making this okra and San Marzano tomato tart recently with the help of Melissa's Produce. Melissa's stocks all kinds of exotic and familiar produce (along with wine and other goodies) and ships all over the country. I buy practically everything online (hello Amazon Prime) aside from groceries. However, I think its high time to get over that final frontier. The okra and mini San Marzano tomatoes I ordered with Melissa's arrived exceptionally fresh, flavorful and in a snap.
This rustic tart combines the flavors of rich roasted tomatoes and okra with fresh herbs, tangy feta and creamy ricotta for one delicious dish.
Okra and San Marzano Tomato Tart Recipe
One package frozen puff pasty, thawed
2 cups okra
1 cup mini San Marzano tomatoes
1/2 cup diced white onion
1/2 cup ricotta cheese
1/2 cup feta cheese
2 tablespoons olive oil
1 bunch fresh thyme
Preheat the oven to 450° F. Prep the okra by removing the stems and slicing it down the middle. Coat the tomatoes, onion and okra with olive oil. Spread the veggies over two baking sheets with the okra facing cut side up. If the veggies are too packed together they won't get that beautiful char. Also, resist the urge to use salt as the feta will impart plenty of saltiness on its own. Roast for 25 minutes.
While the vegetables roast, roll out the pastry dough to ~1/4 in thick on a floured surface. Grease a pie or tart tin and line it with the dough. Use any remaining dough or scrunch up the edges to form an outer crust.
After 25 minutes, remove the veggies from the oven to cool and reset the temperature as per the pastry dough's instructions (usually 350° for around 30 minutes). Once the tart crust has cooked halfway, pull it out of the oven and spread on a layer of ricotta. Mix the roasted veggies with feta, fresh thyme and a grind or two of black pepper, and spoon into the tart pan. Return to the oven and continue baking until the crust and cheese just start to brown. Garnish with a few springs of thyme. Enjoy!