Tomato Tart

Tomato tart is a delightful dish that combines the natural sweetness and juiciness of plum tomatoes with a flavorful, foolproof crust and a creamy cheese base. This recipe has been carefully developed to avoid the common pitfalls of soggy crusts and bland fillings, resulting in a delicious and visually appealing tomato tart. By salting the tomatoes to remove excess moisture and combining a trio of cheeses with olive oil as the base layer, this tart achieves the perfect balance of flavors and textures. The tomatoes are then shingled on top and infused with garlicky olive oil, adding a burst of flavor to each bite. Whether you’re serving it as an appetizer, a light lunch, or a savory snack, this tomato tart is sure to be a hit!

SERVES 4 TO 6

INGREDIENTS:

• 3 plum tomatoes, cored and sliced ¼ inch thick
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 ounce Parmesan cheese, grated (½ cup)
• 4 ounces (½ cup) part-skim ricotta cheese
• 1 ounce mozzarella cheese, shredded (¼ cup)
• 1 recipe All-Butter Press-In Tart Dough, baked and cooled
• 2 tablespoons chopped fresh basil

INSTRUCTIONS:

1. Salt and Drain Tomatoes: Spread tomato slices over several layers of paper towels, sprinkle with ½ teaspoon salt, and let them drain for 30 minutes. Blot the tomatoes dry with paper towels afterward.
2. Spread Ricotta Mixture Over Tart Shell: In a bowl, combine Parmesan, ricotta, mozzarella, and 1 tablespoon of olive oil. Season the mixture with salt and pepper to taste. Spread the ricotta mixture evenly over the bottom of the baked tart shell.
3. Shingle Tomatoes: Arrange the tomato slices in concentric circles on top of the ricotta mixture, starting from the outside edge and working inward. Drizzle the tomatoes with the garlic-oil mixture.
4. Bake the Tart: Preheat the oven to 425 degrees. Place the tart on a rimmed baking sheet and bake it until bubbling and the tomatoes are slightly wilted, about 20 to 25 minutes. Rotate the baking sheet halfway through baking for even cooking.
5. Cool and Serve: Let the tart cool on the baking sheet for at least 10 minutes or up to 2 hours before serving. Once cooled, remove the outer metal ring of the tart pan and carefully slide the tart onto a serving platter or cutting board. Sprinkle with chopped fresh basil before serving.

TIPS:

• Selecting Tomatoes: Choose ripe and firm plum tomatoes for the best results. The natural sweetness of these tomatoes complements the savory cheese base and adds a burst of color to the tart.
• Draining Tomatoes: Salting the tomatoes and letting them drain on paper towels for 30 minutes helps prevent excess moisture from seeping into the tart during baking, ensuring a crisp crust.
• Choosing Ricotta: For a light and delicate flavor, opt for part-skim ricotta. Avoid using fat-free ricotta, as it may result in an inferior texture and taste. Whole-milk ricotta can be substituted if desired.
• All-Butter Press-In Tart Dough: Prepare and bake the tart shell in advance according to the “All-Butter Press-In Tart Dough” recipe.
• Baking Sheet Placement: Use a rimmed baking sheet to bake the tart, and position the oven rack in the middle for even cooking.
• Attractive Presentation: Shingle the tomato slices in concentric circles on top of the ricotta mixture for an eye-catching and elegant presentation.
• Variations: Experiment with different toppings for unique variations of the tart. Try a Zucchini Tart by replacing the tomatoes with sliced zucchini or a Mushroom Tart with sautéed mushrooms and thyme.

Enjoy this delightful Tomato Tart as a tasty and visually appealing dish for any occasion!