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.

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