General
Tomato Tart Recipe
Prep Time | 10 minutes |
Cook Time | 12 minutes |
Passive Time | 18 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the dough
- 2 1/2 cups all purpose flour 12 1/2 oz./390 g
- 1 tsp. Salt
- 20 Tbsp chilled unsalted butter cut into 1/2-inch (12-mm) pieces, 2 1/2 sticks
- 1/4 cup ice water plus more as needed
For the filling
- 2 cups ricotta cheese 16 oz./500 g
- 2 cups grated Parmesan 8 oz./250 g
- 2 Tbsp chopped fresh basil
- Salt and freshly ground pepper to taste
- 1 1/2 lb tomatoes sliced 1/4 inch (6 mm) thick
- Sea salt for finishing
- leaves Small basilfor finishing
Ingredients
For the dough
For the filling
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Instructions
- To make the tart dough, in the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.
- Add the butter and pulse until the mixture resembles coarse meal.
- Add the 1/4 cup (2 fl. oz./60 ml) ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
- Turn the dough out onto a work surface and shape into a 5-inch (18-cm) disk. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick to fit a 10 1/4-inch (26-cm) round tart pan.
- Press the dough into the pan and trim, leaving a 1/2-inch (12-mm) overhang around the rim.
- Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.
- Place the tart pan on a baking sheet. Place a sheet of parchment on top of the dough and fill the pan with pie weights.
- Bake for 12 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes.
- Transfer to a wire rack and let cool completely in the tart pan.
- In a bowl, combine the ricotta, Parmesan and basil and season to taste with salt and pepper. Using a small spatula, spread the mixture into the cooled tart shell. Top with the tomato slices and sprinkle with sea salt and basil leaves. Serve immediately.