Tomato Tart

A coworker of mine gave me a lot of tomatoes. And with the basil growing in my backyard, I thought it was a good opportunity to make a tomato tart and feed my coworkers during this busy time of the year.

The tomatoes were plump, juicy, and sweet, so they needed to be paired with something creamy, salty, and savory. I think people are intimidated by making a tart, but it’s really very easy. You can even make the tart shell well in advance, freeze it, and use it for later. The recipe is below:

Tart Dough

3 1/2 cups flour

Pinch of coarse salt

1/4 cup sugar

10 tablespoons cold butter, cut into pieces

1 tsp baking powder

1 egg

1 egg white

1 tbsp Italian seasoning

Beat the butter, sugar, Italian seasoning, and salt together in a stand mixer until pale. In a separate bowl, whisk the egg and egg white together, and slowly add to the butter mixture while the beater is on slow. Whisk the flour and baking soda together, then carefully pour into the butter/egg mixture. Mix only until blended. Wrap the dough in plastic, and let chill at least 1 hour.

Mold into a tart pan or ring molds. Place parchment paper or foil into the tart pan and fill with beans, rice, or pie weights, and bake at 350 F for approximately ten minutes. Let cool 15 minutes.

Filling

1 lbs cherry tomatoes, split

15 oz ricotta cheese

1 egg

1/2 teaspoon salt

1 tbsp Italian seasoning

3/4 cup grated Parmesan cheese

1 tbsp lemon juice

6-8 basil leaves, finely chopped

Mix all of the ingredients together except the basil and tomatoes. Spread evenly into tart pan, and then push the tomatoes into the cheese mixture. Bake at 350 F for approximately 30 minutes, or until the center does not wiggle when you shake it. Remove from oven, cool, and sprinkle chopped basil on top.

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This entry was published on September 28, 2012 at 12:16 pm. It’s filed under 30 Baked Goods and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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