In honor of this season’s favorite vine harvest, Executive Pastry Chef Terri Wu from Oracle’s 300 Bakery, has shared this flavorful recipe.
INGREDIENTS
- 6 tomatoes, halved
- Salt and pepper
- Extra virgin olive oil, for drizzling
- 1 cup grated cheddar cheese
- 1 – 10″baked tart shell
- 1-1/2 cups ricotta cheese
- 1 qty Cream Mixture (recipe below)
- 1 handful chopped fresh thyme
Cream Mixture:
- 2 cups heavy cream
- 4 whole large eggs
- 1 large egg yolk
- Pinch of salt and black pepper
- Pinch of grated nutmeg
DIRECTIONS
- Preheat oven to 350° degrees
- Whisk cream ingredients and set in refrigerator
- Bake tomatoes, skin side up for 45 minutes – until the liquid is gone and the skins can be easily removed.
- Season cooked tomatoes with salt, pepper and drizzle olive oil
- Scatter the cheddar cheese over the base of the tart shell. Place the tomatoes on top of the cheese and spoon ricotta on top.
- Pour in as much of the cream mix as you can without spilling over the top.
- Sprinkle the thyme on top.
- Transfer carefully to the oven and bake for 30 minutes or until the filling has set and is lightly golden.