Tomato, Basil and Cheese Tart

Recipes of Vegetables

Ingredients for Tomato, Basil and Cheese Tart

For the dough:

• 1 1/4 cups all-purpose flour
• 3 ozs. unsalted butter, cold and in cubes
• 2 tablespoons vegetable shortening
• 1/4 lb. bacon, fried and crumbled
• 1/4 teaspoon salt

• For the filling:

  • 4 large firm tomatoes, cut in slices
  • 1 1/2 teaspoons salt
  • 1 cup fresh basil, leaves only
  • 1/2 cup ricotta
  • 2 eggs, lightly beaten
  • 2/3 cup mozzarella cheese, grated
  • 1/2 cup Parmesan cheese grated

  Preparation of Tomato, Basil and Cheese Tart

  1. Prepare the tart. In a bowl mix the flour, butter, shortening, bacon and salt until the mixture resembles coarse crumbs. Add 3-4 tablespoons cold water to form a firm dough. Refrigerate for 1 hour. Roll out the dough and line a tart mold. Prick with a fork, place a wax paper on the bottom and fill with some weight (beans, rice, etc.). Bake in a 400º oven for 15 minutes. Remove the weightand wax paper and bake until golden.

  2. Prepare the filling. Sprinkle the tomatoes with salt on both sides and drain on paper towel. In a blender make a purée with the basil, ricotta and eggs. Add 1 1/2 teaspoons salt Parmesano and mozzarella cheeses and pepper to taste. Mix well.

  3. Preheat oven to 375º. Pat dry tomato slices. Cover the bottom of the cooked dough with tomato slices, pour the cheese filling and top with a layer of tomato slices. Brush with olive oil. Bake 40-50 minutes or until set. Serve tart hot or at room temperature.

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