Bursting with the fresh flavours of tiny garden tomatoes, this tart makes a perfect alfresco lunch or dinner.
- Prep time 30 minutes
- Total time 2 hours
- Portion size 6 servings
In food processor, pulse together flour, butter, Parmesan, pepper and salt until mixture resembles large bread crumbs. Mix in ice water until pastry comes together (add more ice water, 1 tbsp at a time, if needed). Shape pastry into ball and flatten into disk. Cover with plastic wrap and refrigerate until firm, about 1 hour.
Preheat oven to 375°F. On floured surface, roll out pastry into 12-inch round. Transfer to 10-inch pie plate, trimming excess pastry and fluting edge. Prick bottom several times with fork. Bake until crust is lightly browned, about 15 minutes. (Make-ahead: Can be cooled and stored at room temperature for up to 1 day.)
Meanwhile, in bowl, mix together ricotta, goat cheese, feta, basil, olive oil, garlic and lemon juice. Spread filling in pie crust and bake until filling is hot, about 15 minutes.
In large bowl, gently mix together tomatoes, oil and vinegar; spoon over tart. Sprinkle with fleur de sel and pepper. Garnish with microgreens (if using).
Did You Know?
Microgreens are the young sprouts of greens or vegetables (arugula, pea, radish, etc.)—and they’re packed with nutrients. You can find many different varieties in natural food stores and some grocery stores.
Nutritional facts PER SERVING: about
- Calories 535
- Total fat 40 g
- Saturated fat 21 g
- Cholesterol 95 mg
- Sodium 650 mg
- Total carbohydrate 26 g
- Fibre 2 g
- Protein 19 g