Tomato Eclairs With Creamy Ricotta and Basil Filling

• 1 large tomato (about 10 ounces), cut into chunks but not seeded
• 6 tablespoons unsalted butter, cut into cubes
• 3/4 teaspoon kosher salt, plus a pinch for the filling
• 3/4 teaspoon ground black pepper
• 1 cup all-purpose flour
• 5 large eggs
• Grated Parmigiano-Reggiano cheese, for sprinkling
• 1 garlic clove
• 1 cup goat or cow milk ricotta
• 2 teaspoons chopped fresh basil
• 1 cup cherry tomatoes, halved

1. Preheat oven to 425 degrees.
2. Line 2 baking sheets with parchment or waxed paper.
3. Using a food processor, puree tomato until smooth, about 2 minutes.
4. Strain puree through a fine sieve set over a measuring cup, pressing with back of a spoon to extract juice; you should have 1 cup.
5. Add water, if necessary.
6. In a medium saucepan set over medium heat, combine tomato liquid, butter, salt and pepper; stir occasionally until butter melts.
7. 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.
8. Transfer dough to an electric mixer and beat for 1 minute to cool slightly.
9. Beat in 4 eggs one at a time, until each egg is completely absorbed.
10. Scrape batter into a pastry bag with a medium tip, or a heavy-duty plastic bag with a corner snipped off.
11. Pipe eclairs 3 to 4 inches long and 1-inch wide onto baking pans, leaving 2 inches of space between eclairs.
12. Beat remaining egg with a little water and gently brush mixture on top of each eclair; sprinkle with cheese.
13. Bake for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 10 to 12 minutes, or until eclairs are puffed and golden brown.
14. Working quickly, use a fork to poke several holes in bottom of each eclair to let steam escape.
15. To make ricotta filling, use a knife or mortar and pestle to make a paste with garlic and salt.
16. Stir paste into ricotta along with basil.
17. Slice each eclair lengthwise, as you would a baguette for a sandwich.
18. If the interior of the eclair seems damp, scoop out damp bits.
19. Spread filling on bottom half of eclair, top with 3 cherry tomato halves, then sandwich with top half of eclair.
20. Serve immediately.

tomato, unsalted butter, kosher salt, ground black pepper, flour, eggs, cheese, garlic, goat, fresh basil, cherry tomatoes

Taken from cooking.nytimes.com/recipes/1012798 (may not work)