From the Journal | Roasted Garlic & Ricotta Tart

While the Winter issue of ROSE & IVY is only three weeks away from launching and the whirl-wind that followed it's launch, I realized that I still wanted to highlight some of my favorites from the issue.  The feature 'The Golden Hour' was one of my favorites and right now as we are covered with a blanket of snow, I would like to jump into these photographs.  The grass was so green and the sun felt so warm, it was a glorious day to have a picnic.  The theme for this feature was fall appropriate dishes that could be easily transported to dining alfresco, but can surely be eaten any time of the year.  This recipe for a Roasted Garlic and Ricotta Tart is the perfect appetizer or main dish for any gathering. The garlic roasts in the oven for nearly an hour and combines with fresh ricotta to give an amazing texture.  For the whole feature, please click here!

Roasted Garlic & Ricotta Tart with Tomatoes

1 recipe of your favorite pie crust
1 bulb garlic
1 1/2 cups ricotta, preferrably fresh 1/4 cup Parmigiano-Reggiano, grated 1 egg
2 cups cherry tomatoes, cut in half salt & pepper, to taste
fresh thyme, for garnish

Preheat oven to 400 degrees. Place garlic clove in tin foil with a drizzle of extra virgin olive oil, salt and pepper. Roast garlic for 40 minutes or until cloves are completely softened. Let cool slightly. In a bowl, com- bine ricotta, cheese, egg, salt and pepper. Release garlic cloves by gently squeezing bulb. Mix garlic with ricotta mixture, set aside. Roll out dough onto a prepared surface and place into a tart tin. Place ricotta and garlic mixture into tin and arrange tomatoes on top. Bake for 30 min- utes or until the crust is golden and the center has set. Let cool slightly, serve warm or cold topped with fresh thyme. 

Styling & Photography by Alison