Slow Roasted Tomatoes & Ricotta Tart with Buckwheat Sesame Crust

In case you haven’t gotten the message yet… you need to make these slow roasted tomatoes. This is my third recipe featuring them- clearly I’m hooked. 

I ended up having this for my lunches this last week- I added smoked salmon and a quick side salad full of greens and other veggies. No heating required, quite filling, and with the sides you get a boost of veggies and protein. 

Both the tomatoes and the filling are easy to do, making this a deceptively smooth and easy meal prep for the week’s lunches (buy premade pie crust if tight on time). And I’m willing to bet this is different and has more flare than your typical lunch.

Slow Roasted Tomatoes & Ricotta Tart with Buckwheat Sesame Crust
Makes one 9’’ pie

• 1 cup ricotta (245 g)

• 4 ounces cream cheese (115g)

• 1 ounce grated parmesan cheese

• 1 teaspoon lemon zest

• 1 teaspoon lemon juice

• 2 cups slow roasted tomatoes (see recipe here) *that would be more than what is in the pic- i highly recommend doing more than what I had in the pic!)

• buckwheat sesame pie crust (see below)

Buckwheat Sesame Crust
Adapted from simply recipes
Makes 2 crusts- I find that if you’re going through this process, you might as well make two and use it for two different pies!

• 168g all purpose flour (1 1/2 cups)

• 120g buckwheat flour (1 cup)

• 4 tablespoons sesame seeds

• 1 teaspoon sea salt

• 1 cup butter, diced and very cold

• 6-8 tablespoons of ice cold water

Combine flours, sesame seeds, and sea salt in a large bowl. Add in butter and blend in with a pastry cutter until the butter is well incorporated and the size of small peas. Add in water, one tablespoon at a time, mixing in with the pastry cutter. There should not be cracks in the dough and you should be able to create a ball of dough that sticks together, but isn’t super sticky. NOTE: You can do this in a food processor- the original recipe does that- but I’ve found I’ve had more consistent and reliable results with this by-hand method.

Separate dough into 2 equal sized balls and wrap in plastic wrap. Place in fridge from 1 hour to 2 days. Remove from fridge, roll out into 9’’ circle and place in a pie pan. Bake at 350 for 45 minutes, until golden brown. Let cool before adding in ricotta mixture.