I loathe Mondays. If I had a nickle for every post that mentions how very much I detest Mondays, I could buy out Microsoft. In cash. Quite frankly, I have the worst case of Monday Blues of anyone I’ve ever known.
Last night I made an executive decision. I made a pact with myself that I would do everything possible to have an average weekday today. That this Monday would be no different than Tuesday or even Thursday. I thought if I had a great, relaxed evening and was prepared for Monday, things would be much brighter today.
And you know what y’all?!?!
Mondays still bite the big one. Shake my head.
Tomato & Saffron Ricotta Tart
- 5 Roma tomatoes, sliced
- 1/2 container yellow cherry tomatoes
- 16 oz. Ricotta, store bought or homemade (Homemade recipe click here)
- 1 puff pastry shell
- 5 roasted garlic cloves, mashed
- 1 tsp. Saffron + 1/2 tsp. Saffron
- 7 fresh Basil leaves, minced
- Good Olive Oil
- Aged Balsamic Vinegar
Roll out pastry dough, rolling 1/2 tsp. Saffron in to dough. Fit dough in a greased tart pan or pie dish. Fill with Ricotta. Top with remaining Saffron. Cover with sliced tomatoes, then with garlic and Basil. Bake at 400 degrees for about 30 – 40 minutes or until top has begun to brown.
Allow to cool, then slice. Serve drizzled with olive oil and Balsamic vinegar.
NOTE: You can substitute or add fresh mushrooms or an olive medley to this tart for different flavors.
Life is too short to eat ugly food y’all.