Garlicky ricotta cheese and tomato confit tartine takes a little more time and effort than most tartines. But trust me, it’s worth it. The flavor is so good you’ll still be thinking about it the next day. And as long as you’re making it, make a double batch of the tomato confit and use the leftover tomatoes and creamy ricotta on pasta the next night. It’s a great way to get two meals out of prepping and cooking for one.
The ingredients for this tartine are minimal. But when combined, they provide so much flavor.
Ingredients:
- Cherry tomatoes (grape tomatoes also work well and the different colors add a fun touch)
- Ricotta cheese
- Extra virgin olive oil
- Fresh thyme
- Fresh basil leaves
- Red pepper flakes (optional, but a little heat is always a nice touch)
- Fresh bread (cut at least 1/2 inch thick)
- Cloves of garlic
- Sherry vinegar
The equipment you’ll need:
- Small baking dish or Dutch oven
- Parchment paper
- Panini press or skillet for toasting the bread
What can I do with the leftovers?
We like to use them on pasta. Just cook your desired pasta and for each serving, top the pasta with the ricotta cheese and cherry tomato confit with a drizzle of olive oil.
How do I store the leftovers?
Store the ricotta mixture and the tomato confit separately. Just put them in an airtight container or use plastic wrap over a bowl and put them in the refrigerator until you’re ready to use them.
What is a cartouche?
A cartouche is a piece of parchment paper used to cover the surface of what you’re cooking. It traps the steam and keeps the stewed components submerged in the liquid and prevents a skim from forming on top of the surface.
Garlicky Ricotta Cheese and Tomato Confit Tartine
Garlicky ricotta cheese and tomato confit tartine takes a little more time and effort than most tartines. But trust me, it’s worth it.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 1x
- Category: Tartine
- Method: Bake
- Cuisine: French
Ingredients
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1 lb. cherry tomatoes
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15 oz. ricotta cheese
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Extra virgin olive oil
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Fresh thyme
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Fresh basil leaves
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Red pepper flakes (optional, but a little heat is always a nice touch)
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Fresh bread (cut at least 1/2 inch thick)
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5 cloves of garlic
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2 tablespoons sherry vinegar
Instructions
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Preheat the oven to 350 degrees.
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Using a sharp knife, cut little slits crosswise in the bottom of each tomato.
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Place a large pan of salted water on the stove and bring to a boil.
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Prepare an ice bath in a medium bowl.
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Add the tomatoes to the salted, boiling water and cook for 30 seconds. Drain the tomatoes and place them in the ice bath. Peel the tomatoes (you’ll be surprised how the skin just falls right off).
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Place the tomatoes, garlic cloves (smashed but still in their skins), thyme (stems and all), a pinch of salt and black pepper, and olive oil (a bath of olive oil for the tomatoes) in the Dutch oven and place on the stove for a few minutes over medium heat.
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Now you’re going to use a French technique called a cartouche. Cut a piece of parchment paper large enough to cover the Dutch oven. Wad it up into a ball, unfold it, and place it over the top of the tomatoes. Press down on the parchment paper so it touches the tomatoes and the oil in the pan. Put the pan in the hot oven and cook for about 40 minutes.
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Remove the tomatoes from the oven. Using a slotted spoon, take out the garlic cloves, remove the skin, and using the back of a knife, press down on the cooked garlic cloves to form a paste.
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Place the ricotta cheese in a small bowl, add the garlic and mix well.
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Using a slotted spoon, remove the tomatoes from the Dutch oven and put them in a bowl. Add a little oil from the pan. Add the sherry vinegar. Tear the basil leaves into pieces, add them to the bowl, and gently mix everything together.
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From the Dutch oven, drizzle some of the oil over each slice of bread and toast until golden brown. Spread a thick layer of the garlicky ricotta mixture on each slice of bread, Spoon the tomatoes and juices onto each slice of bread and use a drizzle of olive oil on top. Serve immediately.
If you liked this tartine, you might want to try these as well
Tartine with truffle paté crispy shallots
Caramelized shallots and poached eggs tartine
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