Food & Cooking Recipes Appetizers Rustic Market Tarts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 tarts Use flatbread and ricotta as a blank canvas, and show off the treasures from your garden or local farmers' market. Ingredients 1 ¼ cups warm water (about 110 degrees) 1 teaspoon active dry yeast Pinch of sugar 3 to 4 cups all-purpose flour 2 teaspoons coarse salt 3 tablespoons unsalted butter, room temperature, cut into small pieces Extra-virgin olive oil, for bowl and wrap 3 cups fresh ricotta cheese (24 ounces), drained in a fine-mesh sieve lined with cheesecloth 3 hours or overnight Assorted vegetable toppings Coarse salt and freshly ground pepper Coarse yellow cornmeal Directions In the bowl of an electric mixer, combine the warm water, yeast, and sugar. Let stand until foamy, about 10 minutes. Using the dough-hook attachment, slowly beat in flour, 1/2 cup at a time, until dough is tacky, but not sticky. Add salt; mix until combined. Add butter a few pieces at a time, beating on low speed until incorporated. Continue beating until smooth, 7 to 10 minutes. Transfer to a large oiled bowl. Cover with oiled plastic wrap; let rise in a warm place until doubled in bulk, about 2 hours. Preheat oven to 500 degrees. If using, heat a pizza stone or tile on lower rack, 20 minutes. Punch down dough. Divide into six equal pieces. Place one piece on a clean surface; cover others with a clean kitchen towel while you work. Gently pull and stretch dough into an 11-by-5-inch rectangle. Spread with 1/2 cup ricotta. Add desired toppings, and season with salt and pepper. Repeat with remaining dough and toppings. Sprinkle a pizza peel or inverted baking sheet with cornmeal. Place tarts on peel, and slide onto heated stone or place baking sheet in oven. Bake until crust is golden brown, 10 to 12 minutes. Drizzle baked tarts with oil, if desired, and serve warm or at room temperature. Cook's Notes Dough may be frozen, wrapped in plastic, for up to 1 month. Variations For toppings, we like tomatoes with fontina cheese and basil. We also like sliced yellow squash and zucchini, grated Parmesan cheese, and oregano; garnish with squash blossoms. Rate it Print