tomato eclairs with creamy ricotta and basil filling

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(New York Times recipe)

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*F. Line 2 baking sheets with parchment paper.   
2. 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.
3. 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
4. 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.
5. Scrape batter into a pastry bag with a medium tip, or a heavy-duty plas tic 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* 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. 
6. To make ricotta filling; you a knife or mortar and pestle to make a paste with garlic and salt. Stir paste into ricotta along with basil.
7. Slice each éclair lengthwise. If the inside seems damp, scoop it out. Spread filling on bottom half of éclair, top with three cherry tomato halves, then top with top half of éclair. Serve immediately.

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