Whip it Up Week 5!!!


I don’t need an excuse to go to the farmer’s market. So when this week’s Whip it Up theme was fresh produce, I grabbed Dave and our reusable Trader Joe’s bag and set off for the Union Square Farmer’s Market (my favorite one).

Union Square Farmers Market

Since Rachael Ray didn’t fail me last time, I decided to give her Blue Cheese Tomato Tart a try. From the farmers market, I got fresh arugula (for the salad), and tomatoes. Sadly they didn’t have any blue cheese or ricotta cheese, but I also got some nice peaches for a snack.

Blue Cheese Tomato Tart
From rachaelraymag.com

– One 9-inch Pillsbury Just unroll refrigerated piecrust
– 1 tablespoon extra-virgin olive oil, plus more for the salad dressing
– Salt and freshly ground pepper
– 8 ounces whole-milk ricotta cheese (about 1 cup) I used skim ricotta
– 4 ounces blue cheese, crumbled (about 1 cup)
– 1 large egg
– 3 medium vine-ripened tomatoes, thinly sliced
– One 7-ounce bag of salad greens I used fresh arugula
– Grated lemon zest and juice, to taste lemon juice

1. Preheat the oven to 400ยฐ. Unroll the piecrust and press it into a 9-inch tart pan. Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with salt and pepper and bake for 10 minutes.

2. In a medium bowl, stir together the ricotta, blue cheese and egg until combined. Remove the tart shell from the oven and immediately prick with a fork in a few places. Spoon the cheese mixture into the tart shell and top with the tomato slices; season with pepper and bake for 25 minutes. Remove the tart from the oven and let cool slightly.

3. In a large bowl, toss the salad greens with olive oil, lemon zest, lemon juice and salt to taste. Cut the tart into wedges and serve with the greens.

Out of the oven Ta da!
Sorry the picture on the right is a little dark… I turned the lights low and lit candles for ambience. ๐Ÿ˜‰

Was the recipe easy to follow?
Yes. I’m starting to understand more and more why Rachael Ray is so successful, cause even though her voice is death warmed over, her recipes are very simple, and come out looking professional/experienced. The ready-to-roll pie crust was definitely a time saver, and unrolled into the pie dish that I used as a tart pan very easily.

Did the dish taste good?
As evidenced by the half a “tart” left in our fridge, yes. Dave, who says he doesn’t like ricotta cheese, liked it a lot. I will advise that it is a very strong flavor of blue cheese, so if you’re not fan of blue cheese, you may not like it. I would suggest then maybe only putting 2 oz of blue cheese in, and adding more ricotta or perhaps mozzarella to make up for it.

Would you make it again?
Maybe not for a regular meal, but definitely if I were entertaining, or looking to make something special. I am interested to see how it tastes leftover, as Dave and I were guessing that it would taste pretty good cold.

Note – it pairs VERY well with red wine. Especially the Cabernet Sauvignon that we had it with.


  1. Ooh that looks really good. I would definitely go the mozzarella route – I can never get enough mozz!

  2. That looks sooo good. Can I come over and eat some? ๐Ÿ™‚

  3. oh this sounds delicious.

  4. I think that Rachael Ray does a good job with meals that are fancy fake-outs, but I’m with you – I can’t stand to watch her.

    What if you put the pie crust into muffin tins and made mini tarts for an appetizer? That wouldn’t be too much harder, I think, and would definitely be impressive. I’d just watch the baking time…


CommentLuv badge