Author Notes
I thought about this tart for two days before I pinpointed the ingredients I wanted. It's fantastic with really good summer tomatoes. I didn't toast the pine nuts in the picture above (which is of the assembled tart before cooking) but I bet they would be better if you did. I like gruyere with tomatoes but I bet this would be good with any cheese that you like, and of course there are lots of variations with herbs. —LucyS
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Ingredients
- For the pie crust
-
3/4 cup
all purpose or whole wheat flour
-
1/2 cup
cold butter
-
pinch salt
-
A few tablespoons cold water
- For the tart filling
-
3-4
ripe tomatoes, thinly sliced
-
1/2 cup
ricotta
-
about 1 cup shredded gruyere
-
about three big handfuls basil
-
salt
-
1
egg
-
toasted pine nuts (optional)
Directions
-
Cut the cold butter into bits and rub it with your hands in the flour and some salt until it forms corse crumbs (or use a food processor). Add water a bit at a time until you can form a smooth dough ball. Refrigerate.
-
Preheat oven to 350. Finely chop or process the basil to the consistency of pesto. Add the gruyere and ricotta, and salt to taste. Add egg.
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Roll out the pie dough to line an 8-9" pan. Cover the dough with tinfoil or parchment paper and add beans, pie weights, or rice. Blind bake until it begins to brown, then remove the tinfoil and bake for a few minutes uncovered if the center is still moist.
-
Line the bottom of the pie dough with the cheese and basil mixture. Cover with a layer of tomato slices. Repeat until the tart shell is full, then sprinkle with toasted pine nuts if desired.
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Bake at 350 until the cheese is bubbling and the tomatoes are tender, about 30 minutes.
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