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Author Notes: This is one of my favorite savory tarts, ricotta and herbs encased in a buttery flaky pastry and topped with roasted tomatoes. It's simple to make, delicious to eat and is good warm or at room temperature. It travels well and makes a hearty meal that I like to pair with a salad. —sdebrango
Makes a 9 inch round or rectangular tart
Pie crust (I use Julia Childs recipe) and roasted tomatoes
- 1 1/2 cups all purpose flour if not using semolina use 2 cups flour
- 1/2 cup cake flour
- 1/2 teaspoon salt
- 6 ounces unsalted very cold butter cut into tbs size pieces
- 4 tablespoons Cold vegetable shortening or leaf lard
- 1/2 cup ice water
- 3 Roma or plum tomatoes cut lengthwise in approximately 1/4 inch thick slices
- Olive oil to drizzle on tomatoes
- Place the flour and salt in mixing bowl and whisk to combine, Add the butter and lard or shortening and using a pastry cutter break it up into the flour until it resembles course crumbs, you will have some pieces of butter but thats ok, they should be no larger than a pea.
- Add the ice water, all of it and stir with a fork just to combine. Divide in half and form two disks, wrap each in plastic wrap and refrigerate at least an hour or overnight. You will only need one disk for this recipe put the other one in the freezer
- After the dough is chilled roll out on your floured work surface and line your tart pan. Prick the bottom with a fork and place in the freezer for 30 minutes. Pre heat the oven to 400 degree's
- Place frozen tart shell on sheet pan and place parchment on it and add pie weights or beans to weigh it down. Bake for 15 minutes, remove parchment and pie weights and place back in the oven for another 10 or 15 minutes until it's a very lighrt brown. Cool on rack.
- After tart comes out lower oven to 375. Place tomato slices on parchment lined baking sheet and drizzle with olive oil, season with salt and pepper. Roast for 30-40 minutes until the tomatoes start to caramelize. Remove from parchment and set aside. Keep your oven on 375.
The filling and baking the tart
- 10 ounces whole milk ricotta
- 2 large eggs lightly beaten
- 1/2 cup grated cheese - parmigiano, asiago, romano
- 4 fresh basil leaves chopped
- 1/3 cup chopped Italian parsley
- 4 or 5 chives snipped
- salt and pepper to taste
- Mix ricotta, beaten eggs, cheese and herbs in mixing bowl, season as desired. Spoon into blind baked tart shell. Place a layer of the roasted tomatoes on top.
- Bake for 30-40 minutes. When touched with your finger the ricotta will feel solid and spring back. Let cool on rack
- This recipe was entered in the contest for Your Best Tart