Tomato Éclairs With Creamy Ricotta And Basil Filling Recipes

TOMATO ÉCLAIRS WITH CREAMY RICOTTA AND BASIL FILLING

Steps:

• Preheat oven to 425 degrees. Line 2 baking sheets with parchment or waxed paper.
• Using a food processor, purée tomato until smooth, about 2 minutes. Strain purée through a fine sieve set over a measuring cup, pressing with back of a spoon to extract juice; you should have 1 cup. Add water, if necessary.
• In a medium saucepan set over medium heat, combine tomato liquid, butter, salt and pepper; stir occasionally until butter melts. Add flour all at once and beat with a wooden spoon until dough forms a ball, leaving a film in bottom and sides of saucepan, 3 to 5 minutes.
• Transfer dough to an electric mixer and beat for 1 minute to cool slightly. Beat in 4 eggs one at a time, until each egg is completely absorbed.
• Scrape batter into a pastry bag with a medium tip, or a heavy-duty plastic bag with a corner snipped off. Pipe éclairs 3 to 4 inches long and 1-inch wide onto baking pans, leaving 2 inches of space between éclairs. Beat remaining egg with a little water and gently brush mixture on top of each éclair; sprinkle with cheese. Bake for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 10 to 12 minutes, or until éclairs are puffed and golden brown. Working quickly, use a fork to poke several holes in bottom of each éclair to let steam escape.
• To make ricotta filling, use a knife or mortar and pestle to make a paste with garlic and salt. Stir paste into ricotta along with basil.
• Slice each éclair lengthwise, as you would a baguette for a sandwich. If the interior of the éclair seems damp, scoop out damp bits. Spread filling on bottom half of éclair, top with 3 cherry tomato halves, then sandwich with top half of éclair. Serve immediately.

TOMATO COBBLER WITH RICOTTA BISCUITS

Steps:

• Prepare the ricotta: Strain the ricotta in a cheesecloth or fine-mesh strainer for at least 30 minutes. When it's ready to use, squeeze to get rid of any excess moisture.
• Prepare the ricotta biscuits: Put 2 1/2 cups cake flour, 1 tablespoon sugar, 1 teaspoon salt, baking powder and baking soda into a large bowl and whisk to combine. Transfer to the freezer to chill for about 20 minutes. Add the butter to the bowl and smear the pieces between your fingers, pinching them to make thin pieces and smushing these into the flour mixture until no big pieces are left.
• Make a well in the middle of the bowl and gradually pour in 1 cup buttermilk while using a fork to fluff in the flour from the sides of the bowl until you form a shaggy-looking dough. Crumble in the ricotta and loosely incorporate with your fingers.
• Scrape the dough onto a lightly floured surface and use your hands to shape it into a roughly 4-inch-by-6-inch rectangle. Fold into thirds and flatten back to the same size with your hands; repeat two more times, flattening the dough out until about 1-inch thick. Refrigerate the dough for 20 minutes.
• Position a rack in the center of the oven, and heat oven to 350 degrees. Cut about half the tomatoes in half. In a 2-quart baking dish, combine all the tomatoes, olive oil, vinegar and thyme sprigs with the remaining 1/4 cup sugar and 2 tablespoons cake flour. Season generously with salt and pepper, and let sit while you prepare the biscuit dough.
• Lay the biscuit dough out onto a lightly floured surface. Cut into 2-inch squares or circles and arrange in a single layer over the tomatoes - you should have around 10 to 12 biscuits. Roll and cut scraps, or just bake the scraps separately to snack on. Brush the remaining 2 tablespoons buttermilk on top of the biscuits, and bake for 45 minutes, until the tomato mixture has bubbled up and the biscuits are browned on top. Allow to cool, and serve warm or at room temperature, finishing with a sprinkle of salt and pepper.