{"id":7033920,"date":"2026-08-08T17:47:09","date_gmt":"2026-08-08T17:47:09","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/cherry-tomato-tart-with-burnt-scallion-ricotta\/"},"modified":"2026-08-08T17:47:09","modified_gmt":"2026-08-08T17:47:09","slug":"cherry-tomato-tart-with-burnt-scallion-ricotta","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7033920","title":{"rendered":"Cherry Tomato Tart with Burnt Scallion Ricotta"},"content":{"rendered":" \r\n<br><div data-swiftype-name=\"body\" data-swiftype-type=\"text\" style=\"content-visibility: auto;contain-intrinsic-size: auto 3847px;\">\n<p class=\"wp-block-paragraph\">This cherry tomato tart is the sort of thing I make when the refrigerator is full of summer odds and ends &#8211; a container of ricotta, an egg, some scallions and chives, and a bit of <a href=\"https:\/\/www.101cookbooks.com\/chili-crisp\/\">chili crisp<\/a>. I briefly considered doing a thick swipe of mustard instead of the chili crisp, but a bit of heat felt right with the sweet tomatoes. I keep a few <a href=\"https:\/\/www.101cookbooks.com\/flaky-pie-crust\/\">all-butter pie crusts<\/a> in the freezer, so I thawed one overnight before pulling everything together.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/cherry-tomato-tart-v.jpg?w=620&amp;auto=format\" alt=\"cherry tomato tart with burnt scallion ricotta filling in a tart pan\" loading=\"lazy\" fetchpriority=\"low\"\/><\/figure>\n\n\n\n<p>This isn\u2019t a difficult tart to make, but it\u2019s not a \u201cthrow it together in 15 minutes\u201d situation either. There\u2019s the pie dough to thaw, roll out, and par-bake. You pre-roast the scallions and tomatoes, which you can do up to a couple days ahead. The filling comes together in a flash after that. It\u2019s the type of recipe to enjoy on a slow summer afternoon if you\u2019re excited about making a beautiful tart and happy to spend some time in the kitchen.<\/p>\n\n\n\n<h2>The Ingredients<\/h2>\n<p>Let&#8217;s talk through a few details related to the ingredients.<\/p>\n<ul>\n<li><strong>Scallions<\/strong>: First up &#8211; you want to <em>deeply<\/em> roast these. Go hard. In the recipe down below, I have you do it in the oven, but you could certainly do a version on the grill if that&#8217;s more convenient. See the color at the edges of these scallions? You might go even darker.<br\/>\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/cherry-tomato-tart-1.jpg?w=620&amp;auto=format\" alt=\"scallions roasted on a baking sheet\" loading=\"lazy\" fetchpriority=\"low\"\/><br\/>You let them cool and crisp up, and then cut them into little flecks (pictured below). Half of these will get folded into your ricotta tart filling, and the other half will be sprinkled across the tart as a final touch.<br\/>\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/cherry-tomato-tart-2.jpg?w=620&amp;auto=format\" alt=\"scallions cut into flecks for cherry tomato tart topping and filling\" loading=\"lazy\" fetchpriority=\"low\"\/><\/figure>\n<strong>Cherry Tomatoes<\/strong>: You&#8217;re going to roast these as well, at the same time and temperature as the scallions. This will concentrate the flavor of the tomatoes, and allow them to release some of their water. The recipe tells you to halve the tomatoes, but if you get small ones its fun to leave them whole.<br\/>\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/cherry-tomato-tart-3.jpg?w=620&amp;auto=format\" alt=\"cherry tomatoes roasted on a baking sheet alongside toasted almonds\" loading=\"lazy\" fetchpriority=\"low\"\/><\/figure>\n<\/figure>\n<strong>Whole almonds<\/strong>: Might as well toast them at the same time as the scallions and tomatoes. You can see I cut each almonds into little chunks to maximize toasty crunch. Alternately, use another nut if that is what you keep on hand. Pine nuts would be great, hazelnuts are a good option, and I wouldn&#8217;t say no to pistachios either!<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/cherry-tomato-tart-4.jpg?w=620&amp;auto=format\" alt=\"cherry tomato tart with burnt scallion ricotta filling in a tart pan cut into servings\" loading=\"lazy\" fetchpriority=\"low\"\/><\/figure>\n\n\n\n<p>The trickiest part about making a tart like this one is sticking the landing on the crust. Timing is everything. I think a lot of people tend underbake the crust at both stages &#8211; the par-bake, and the fully assembled bake. So(!), look for light golden toasty color when you first par-bake the shell, before the filling stage. Let it cool <em>completely<\/em>. Then, once it is filled and placed in the oven you want the filling to set in the time it takes the crust to get\u00a0deeply golden. If the crust looks beautifully browned, there&#8217;s a good chance you&#8217;ve nailed it. And one more idea to consider if chili crisp isn&#8217;t your thing. Do a nice, thin layer of good <a href=\"https:\/\/www.101cookbooks.com\/pesto-recipe\/\">pesto<\/a> across your crust before filling with the ricotta &#8211; an A+ alternative!<\/p>\n<h2>More Tomato Recipes<\/h2>\n<p>If your kitchen looks anything like mine this time of year, some other ways to use tomatoes might be helpful. Some favorite recipes:\u00a0<\/p>\n\n\n               \n         <div class=\"newsletterebook\">\n         \n             <div class=\"infophoto\">\n           \n        <div class=\"infoblock d-flex\">\n              <div class=\"mailingblurb\">\n                  <p>101 Cookbooks Membership<\/p>\n        \n                  <div class=\"mobilebookblurb\">\n                      <div class=\"mobilecover\"> <a href=\"http:\/\/www.101cookbooks.com\/membership-account\/membership-checkout.html?level=1#pmpro_level_cost\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/SPICE-HERB-COVER-100.png\" class=\"weeknightcov spiceherb lzyld\" alt=\"spice herb flower zest\" nopin=\"nopin\" width=\"100\" height=\"141\" loading=\"lazy\" fetchpriority=\"low\"\/><\/a> <a href=\"https:\/\/www.101cookbooks.com\/membership-account\/membership-checkout.html?level=1\"> <img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/WEEKNIGHT-EXPRESS-V2.100.png\" class=\"weeknightcov lzyld\" alt=\"weeknight express\" nopin=\"nopin\" width=\"100\" height=\"141\" loading=\"lazy\" fetchpriority=\"low\"\/><\/a>\n                          \n                          <\/div>\n        \n                      <div class=\"signblurb\">\n                          <p class=\"copy\">Premium Ad-Free membership includes: <br\/>-Ad-free content <br\/>-Print-friendly recipes <br\/>&#8211;<i>Spice \/ Herb \/ Flower \/ Zest <\/i> recipe collection PDF<br\/>&#8211;<i>Weeknight Express<\/i> recipe collection PDF  <br\/>-Surprise bonuses throughout the year <br\/><\/p>\n                      <\/div>\n                  <\/div>\n              <\/div>\n        \n              \n          <\/div>\n\n        <div class=\"photoblock\">  \n             <div class=\"coverphoto\"> <a href=\"http:\/\/www.101cookbooks.com\/membership-account\/membership-checkout.html?level=1#pmpro_level_cost\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/SPICE-HERB-COVER-100.png\" class=\"weeknightcov lzyld\" alt=\"spice herb flower zest\" nopin=\"nopin\" width=\"100\" height=\"141\" loading=\"lazy\" fetchpriority=\"low\"\/><\/a><\/div>\n             <div class=\"coverphoto second\"> <a href=\"http:\/\/www.101cookbooks.com\/membership-account\/membership-checkout.html?level=1#pmpro_level_cost\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/WEEKNIGHT-EXPRESS-V2.100.png\" class=\"weeknightcov lzyld\" alt=\"weeknight express\" nopin=\"nopin\" width=\"100\" height=\"141\" loading=\"lazy\" fetchpriority=\"low\"\/><\/a><\/div>\n        <\/div>\n                <\/div>\n                <\/div>\n                \t<\/div>\r\n<br>\r\n","protected":false},"excerpt":{"rendered":"<p>This cherry tomato tart is the sort of thing I make when the refrigerator is full of summer odds and ends &#8211; a container of ricotta, an egg, some scallions and chives, and a bit of chili crisp. I briefly considered doing a thick swipe of mustard instead of the chili crisp, but a bit [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7033921,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103922,119297,156765,98835,103923,156766,197173,99968,97603],"tags":[9594,2986,23201,83984,19969,19660],"dealstore":[],"offerexpiration":[],"class_list":["post-7033920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-100-vegetarian-recipes","category-baking-recipes","category-dinner-ideas","category-fall","category-heidis-favorites","category-main-course-recipes","category-pies-and-tart-recipes","category-side-dish-recipes","category-summer","tag-burnt","tag-cherry","tag-ricotta","tag-scallion","tag-tart","tag-tomato"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cherry Tomato Tart with Burnt Scallion Ricotta - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7033920\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cherry Tomato Tart with Burnt Scallion Ricotta - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This cherry tomato tart is the sort of thing I make when the refrigerator is full of summer odds and ends &#8211; a container of ricotta, an egg, some scallions and chives, and a bit of chili crisp. 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