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Feeding the Heart, Body, and Family

Side Dishes

Tomato Ricotta Tart in an Herbed Crust

September 4, 2018 by chrissy@mythankfultable.com
Tomato Ricotta Tart

“Mom, you haven’t blogged in a while…” the comment was innocent, but accurate.Ricotta Tart

I haven’t blogged in a while.

I took the summer to regroup. I would say summer is normally a time to get stuff done. In a way, and I did get stuff done. Just not the writing stuff.

Every now and then our lives get full. Ok, most of us have full lives…a lot of the time…most of the time…, OK all of the time. Go. Go. Go.

Many nights I sit and promptly fall asleep in the chair. I am super fun. My alarm goes off early and all of the stuff has to get done before work, then work stuff, then family stuff, then supper stuff, then more house stuff. You know the drill. I am not one to let things go undone. Things need to get done. It’s how I roll.

Except.

herbed crustExcept, by the end of the school year this time around, I was weary in my core. This year was tougher for some reason. Across the board. We weathered a few major storms at home. I got sick, like a lot. Our school year had a lot of transitions. I looked out at my gardens this late winter/early spring and thought, “I’m not doing it this summer.”

Now, if you follow my Instagram feed you know, I dig in the dirt and take pictures of my flowers. So, something was definitely wrong.

I wouldn’t call it depression. I would call it exhaustion?

Soul tired. Have you every been soul tired?

Yeah, its kind of ugly.

SO this summer, when the graduation party was over and friends  were hanging out in the dining room, and swimming, and having fun being kids and the world slowed down a bit, I chose to stop. I chose to embrace the break.whipped ricotta

I listened to books (I love audible and free audio library books/apps). I went to the gym, or walked outside as much as possible. I worked outside. I played the dumb game I am addicted to on my phone. I watched bad television. I cooked with no blogging agenda. I had meals with people I love from long ago, from work, from book club, from life.

I just stopped with the overwhelming get everything done immediately mindset. For a little bit.

I’m not going to lie. A lot of the checklist got done. I just did a gut check before I did it. And, it happened after I worked out. After I took care of myself. Guess what? it was all waiting for me.

I researched. I took out a million cookbooks. I listened to successful bloggers podcasts. I filled my soul.

Tomato Ricotta TartBecause even soul’s get hungry, and one year in, mine needed nutrition.

Now, we are back to school and life is the treadmill again but I am different.

I’m choosing joy and not the drama of the day-to-day. I’m working hard to love more. Including me. I’m exercising daily. I’m drinking Kale Smoothies. (Yeah, I know…). I am saying NO to stuff. No to the stuff that can wait. It’s all going to be ok.

I did cook all summer. I didn’t bake as much (more on that later) but with the abundance of tomatoes I found this perfection of a recipe from www.foolproofliving.com. So beautiful. So the essence of all that summer savory tarts should be, and hello, ricotta.

I tweaked the recipe in that I added fresh basil and oregano the crust. (Summer research paying off). I used multi colored cherry tomatoes because I have them in every container I can put them in. (Hooray for small tomatoes that excel all summer long). I used high quality balsamic, because it’s an indulgence to buy pretty olive oils and balsamic vinegar on road trips instead of trinkets. Life is good.

The crust is easy to prepare in advance (even though it looks like a lot of steps it really isn’t) and is baked, and awaits the filling. The filling is quick to make. Assembling on site is a matter of spread filling, top with tomato topping, drizzle. If ever there was a recipe that looked hard but secretly isn’t…you have it here. Tomato Ricotta Tart

Now, if you don’t like ricotta or tomatoes…why are we friends? Seriously. Ricotta is so, so lovely. Tomatoes are mouthfuls of summer. (One of my children loathes tomatoes. The other despises ricotta. So I know the jury is out readers. But just not with this gal).

For my educator friends, my mommas of school aged children friends, and anyone else impacted by the academic calendar, the year is just beginning. We have full hearts and our hands our busy. Our students/children and staff/colleagues need us strong and calm. Souls filled. Imagination ready. Inspiration accessible. Make sure in the midst of the “stuff” you remember to take care of yourself and feed your souls and minds as well as your bodies. And make this tart. You won’t be sorry.

As always, I hope you love this recipe, and thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Tomato Ricotta Tart in an Herbed Crust

Ricotta Tart
Print Recipe

This gorgeous summery tart takes an herb infused crust, filled with lemony ricotta, and topped with tomatoes and balsamic vinegar.

  • Author: chrissy@mythankfultable.com from www.foolproofliving.com (minor changes in crust)

Ingredients

Scale

Herbed Dough:

  • 3 tablespoons almond flour/meal
  • 1 ¼ cups all-purpose flour, plus more for rolling
  • Pinch of salt
  • ½ cup unsalted butter, cold, cubed or grated
  • Handful of basil and oregano leaves, roughly chopped (will pulse with dough ingredients to become pulverized in food processor)
  • 2–4 tablespoons ice-cold water, depending on how much it takes to come together

For the Filling:

  • 1 generous Cup Fresh Ricotta, at room temperature
  • 4 ounces Cream Cheese, softened
  • ½ cup grated Romano or Parmesan Cheese
  • 1 teaspoon Lemon Zest (I used one lemon)
  • 1 teaspoon lemon juice

For the Tomato Topping:

  • 2 cups tomatoes, (I used a combination of multicolored cherry tomatoes, halved)
  • 1 tablespoon olive oil
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon freshly Ground Black Pepper
  • ¼ Cup leaves of fresh Basil, loosely packed
  • 2 tablespoons fresh Oregano leaves
  • 1 tablespoons Pine nuts (optional)

Instructions

To make the dough:

  1. Combine almond flour, all-purpose flour, and salt in a food processor.
  2. Add Fresh Herbs.
  3. Cube or Grate Butter and add to the food processor with flours, salt, and herbs.
  4. Pulse the cold butter into flour/herb mixture.
  5. Slowly drizzle the cold water into food processor while pulsing, gradually adding as much water as you need to make the dough come together.
  6. Turn dough out into a piece of plastic and shape it into 4-inch disk. Cover tightly and refrigerate for 30 minutes or until ready to use.
  7. When ready, remove chilled dough from the fridge. If it is too cold to roll out, let it sit on the counter for a few minutes. Uncover before rolling.
  8. Using a rolling pin, roll it into 11-inch circle on a well floured surface.
  9. Place the dough into 9-inch tart pan with a removable bottom (or a pie pan)making sure the dough is evenly distributed throughout the pan.
  10. Using your fingers be sure to push the dough in the corners of the pan.
  11. Prick the bottom of the tart all over with a fork.
  12. Place pie pan/tart pan with dough in the freezer for 15 minutes. (Don’t use glass or you will have to let it sit out before you place in hot oven).
  13. Preheat the oven to 400 F degrees.
  14. Remove the pie/tart pan from the freezer.
  15. Place a sheet of parchment paper on top and fill it with dried beans (or pie weights).
  16. Place in the oven for 15 minutes, then remove the beans and parchment paper and bake for another 20-25 minutes, until lightly golden brown.
  17. Let it cool on a cooling rack for at least 15 minutes before filling.

Ricotta Filling:

  1. Using a mixer with the silicone/rubber spatula attachment, combine Ricotta, Cream Cheese, and Pecorino Romano in a bowl.
  2. Fold in the lemon zest and juice.
  3. Season it with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
  4. Refrigerate until assembling tart.
  5. Half or quarter the tomatoes and place it in a bowl. Stir in the olive oil, salt and pepper.

When ready to serve:

  1. Remove the tart from the pan (unless it is in a pie plate) and place it onto a large dish.
  2. Spread the ricotta filling evenly over the top smoothing the top with a spatula.
  3. Top it with tomato filling, garnish with basil, oregano, and pine nuts (if preferred).
  4. Drizzle balsamic vinegar, garnish with pine nuts if you desire.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Posted in: My Story, Recipes Tagged: Cherry Tomato, Herbed Crust, pies. balsamic, Ricotta, romano, savory tarts, Side Dishes, Tart, tomato

On Tootie’s Pickled Beets and the Stuff We Do Right

March 29, 2018 by chrissy@mythankfultable.com

This is a story about pickled beets, but mostly, not. 

I am meal planning for Easter. I realize that my table will not be filled except for my essential peeps, there will be leftovers to share and people can drop in for dessert as the day allows, but still, the planning and the prepping are all part of the joy for me. It’s like vacation; the planning part is almost as much fun as the going part. I’m a fan of anticipation and delayed gratification. For the most part, anyways.

I have been brewing a post about one year anniversaries of loss and navigating a year of parenting children who have lost their Dad, and how to write about it…but the things in my head and my heart don’t always mean I have the words to say them, or that anyone would want to read them, so they stay put.

Then, I come across a recipe from a lifetime ago, and I can hear his voice,

“Hey, do you have that recipe from those people out in the country? The Beet Recipe? I just got my hands on a ton of beets and want to try to make it.”

And there it is, all the good and the bad and the life that was and is. A woman named Tootie gave us her beet recipe when our son was just a baby…and it has stayed with me ever since. And yes, I shared the recipe, and he made a batch of these beets all of those years later.

So, I thought, instead of remembering all of the things we didn’t do the best, I would write about the things we did right.

We cooked, and made meals, and fed people. We loved people. We loved each other.

Even when it was ugly ugly. Even when it all fell apart. Even when all the things you think are safe and protected aren’t. Even when the worst happens and the bottom falls out. We had grace and respect. Sometimes better-late-than-never grace and respect, but it showed up eventually.

We did disagreeing until it was appropriate right. We did long distance parenting as best as we could. We did making sure as much of their lives was accessible to you to celebrate and participate in could happen. Made it so you were there for the every day ear-piercing stuff as well as the end of the year concert stuff. They talk to your parents at least once a week.

We had two great kids.

They are such a blend. They have a drive for adventure. They love to eat and cook new foods. They find a reverence in the cool old things one finds along the journey. They like competition, they see the best in people.

They flow. They wear ball caps, like you. They sing along to country music. These are just some their Dad’s qualities.

They have chosen to remember both the good and the bad things.

They have chosen to hold their questions for you, until they see you again.

And, even when you disappeared, we were there when you came back. We did a lot of it right. Or, at least the best “right” we could.

I don’t even begin to know what it is to wrestle with addiction, other than to have lived it from the outside. I know it doesn’t respect race or religion or socio-economic status. Addiction touches more people than we realize. I know there can be so much shame associated with addiction, for all who are touched by it.

Even though the world is changing, even though there is help out there, many people stay silent. It’s destructive and devastating and exhausting. It’s smoke and mirrors, weeding through to get to the real story, and building gut-wrenching boundaries.

I’ve read that addiction is the only illness that convinces you that you can cure yourself.

For those on the outside, it’s a briar patch of wanting to help and protecting what you can. There is no one-size-fits-all hand book for it. There is no easy way for anyone involved.

I wish I knew how to do more. I wish I knew how to do things the right way. Or how to have gotten through.  I will always wish these things, I think.

We did as much “right,” for the space of time and life that we were given. The things we didn’t do right shape my point of view for the rest of my days as well as the stuff we did.

Some days, I just sort through it. Some days, the fact that you are gone is still an elusive, shimmering truth that I can’t wrap myself around just yet.

He got into college. He made it to States. He got the Most Improved Award for the second year in a row. She makes honor roll every quarter. She won the Italian competition. She played field hockey all fall and winter long. They are sarcastic and funny and kind. They are amazing. They work together and laugh and play their ukuleles and guitars. They protect each other.

Photo courtesy of Larry White Jr. Photography

And you are missing all of it.

The list of stuff you are missing is overwhelming if I allow myself the time to think it.

Then I think, no. You aren’t. And maybe, from where you are, a safer, quieter place, where you don’t battle anymore, you can see them better. You can really see all of the things that perhaps, you wouldn’t have if things ended differently.  I don’t have the answers.

We did not do all things right, but these two kids, we did.

Sometimes my blog is all about the recipe, and this has one too, but sometimes, it’s about the stuff the recipe holds that doesn’t involve ingredient lists or cooking time. It’s about the other parts of life. Which is all a part of being welcome to come to the table.

I hope you enjoy it, and as always, thank you for coming to the table.

Chrissy

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Tootie’s Pickled Beets

Print Recipe

This pickled beet recipe came from a woman in Pennsylvania from a lifetime ago. The cloves, cinnamon, and allspice bring a different flavor to the pickled beets you may not encounter regularly!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 4 Pounds cooked, peeled, and sliced beets.
  • 3 Cups sliced onions
  • 2 1/2 Cups Apple Cider Vinegar
  • 1 1/2 Cups Water
  • 1 Teaspoon Salt (Kosher)
  • 2 Cups White Sugar
  • 1 Tablespoon Mustard Seed
  • 1 Teaspoon Whole Allspice
  • 1 Teaspoon Whole Cloves
  • 3 Sticks of Cinnamon, broken

Instructions

  1. Boil liquids and spices and then reduce to a simmer for 5 minutes.
  2. Add beets and Onions and cook in simmering liquid for approx. 10 more minutes.
  3. Remove cinnamon sticks from cooking liquid.
  4. Using sterilized mason jars, pack beets and onions, leaving 1/4 inch remaining space in canning jar.
  5. Ladle hot liquid over beets and onions.
  6. Finish canning process with a water bath or allow to cool and refrigerate.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Posted in: My Story, Recipes Tagged: beets, My story, Pickled Beets, Pickles, Side Dishes

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