- Total time 55 minutes
- Portion size 6 servings
Ingredients
Method
In small skillet, heat half the oil over medium-low heat; cook shallots, stirring occasionally, until softened, 3 to 4 minutes. Let cool slightly. Transfer to bowl, along with ricotta, Parmesan and feta; season with salt and pepper. Set aside.
In separate bowl, combine pesto and finely chopped tomatoes; season with salt and pepper.
Preheat oven to 400°F. On work surface, sprinkle cornmeal over sheet of parchment paper; roll out pastry into 16-inch round. Transfer paper and pastry to baking sheet. Spread ricotta mixture over pastry, leaving 2-inch border all around. Top with pesto mixture, cherry tomatoes and heirloom tomatoes. Drizzle with remaining oil; sprinkle thyme and fennel seeds over top. Season with salt and pepper.
Fold pastry toward centre to form 11-inch pie with border. In small bowl, whisk together egg and 1 tbsp water; brush over top of border.
Bake until pastry is golden around edge, about 30 minutes. Let cool on rack for 5 minutes. To serve, cut into wedges; garnish with basil leaves. (Can be refrigerated for up to 1 day or frozen for up to 1 month.)
Test Kitchen Tip: Mutti Finely Chopped Tomatoes (Polpa) combines both diced tomato and the juice of the tomato—adding extra flavour to the tart.
Nutritional facts PER EACH OF 6 SERVINGS
- Fibre 3 g
- Sodium 1075 mg
- Protein 12 g
- Calories 515
- Total fat 37 g
- Cholesterol 105 mg
- Saturated fat 18 g
- Total carbohydrate 34 g
