Tomatoes and basil from my garden, brought together with creamy ricotta, onion, garlic and an olive oil crust, well let’s just say you won’t be sorry if you spend a summer morning or afternoon making this.
Savory Press-In Tart Dough
1 1/4 cups all-purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp extra-virgin olive oil
3 tbsp ice water
Process the flour, sugar and salt together in a food processor until combined. Drizzle the olive oil over the flour mixture and pulse until the mixture resembles course sand, about 12 pulses.
Add 2 tbsp of the ice water and continue to process until large clumps of dough form and no powdery bits remain, about 5 seconds. If the dough doesn’t clump, add the remaining tablespoon of ice water, pulsing to incorporate, about 4 pulses. The dough should feel quite sticky.
Form walnut-sized clumps of the tart dough, arrange into tart pan and press the dough evenly into the pan. Since this tart is thin, press the tart dough only 1/2″ – 3/4″ up the sides of the tart pan. Lay plastic wrap over the dough and smooth the dough in the pan using the palm of your hand.
1 recipe Savory Press-In Tart Dough
1 cup grated Parmesan cheese, divided
3-4 tomatoes, cored, seeded and sliced (1/4″)
1 tbsp plus 1 tsp extra-virgin olive oil
1 garlic clove, minced
2 tbsp chopped onion
1 tbsp minced fresh parsley
1/2 cup light ricotta
1/4 cup shredded mozzarella cheese
Dash of grated nutmeg
2 tbsp chopped fresh basil
Prepare the tart dough as directed above. Freeze for 30 minutes. Remove from freezer and place on a baking sheet placed on the middle rack of a 375 degree oven. Line with a double layer of foil and add pie weights. A glass pie plate or oven proof dinner plate will also work. Bake for 30 minutes. Remove from oven, sprinkle with 1/2 cup shredded parmesan cheese, return to oven for 5-10 minutes or until golden. Let cool.
Meanwhile, slice tomatoes and place on a dish lined with paper towel. Salt the tomatoes and let sit. This will eliminate excess juices from tomatoes which would cause a soggy tart.
Saute the chopped onion in 1 tbsp olive oil until translucent. Add minced garlic; cook and stir for 30 seconds. Set aside.
In a small bowl, combine the other 1/2 cup parmesan cheese, ricotta, mozzarella cheese, onions, garlic, dash of nutmeg and pepper to taste. Spread over cooled tart crust. Sprinkle with minced parsley.
Arrange tomatoes over the ricotta in the tart. Bake 20-25 minutes.
Drizzle with 1 tsp olive oil and garnish with basil.
The America’s Test Kitchen Family Baking Book