Beautiful heirloom tomatoes are the star of this tart. Thanks to their varied shapes and sizes, they yield the most stunning results.
- Prep time 25 minutes
- Total time 2 hours & 30 minutes
- Portion size 8 servings
Ingredients
Pastry:
Topping:
Method
Pastry: In food processor, pulse together flour, sugar and salt until combined. Add butter; pulse until in coarse crumbs. Add cream cheese; pulse until in fine crumbs, about 6 times. Drizzle in ice water; pulse just until dough begins to come together.
Turn out onto work surface; gently knead to combine. Wrap in plastic wrap; press into rectangle. Refrigerate until chilled, about 1 hour.
On 20-inch length of parchment paper, roll out dough into 15- x 11-inch rectangle (about 1/4-inch thickness), trimming if needed. Lifting parchment paper from edges, slide onto baking sheet; prick dough all over with fork. Refrigerate until firm, about 30 minutes.
Preheat oven to 400°F. Bake until golden, about 28 minutes. Let cool on pan on rack for 30 minutes.
Topping: Mix together ricotta, Parmesan, oil, lemon zest, lemon juice, salt and pepper until smooth; spread onto pastry in even layer, leaving 1-inch border. Arrange cherry tomatoes, heirloom tomatoes and basil over top. Sprinkle with more salt and pepper and drizzle with more olive oil, if desired.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 370 mg
- Sugars 3 g
- Protein 9 g
- Calories 298
- Total fat 20 g
- Potassium 223 mg
- Cholesterol 54 mg
- Saturated fat 11 g
- Total carbohydrate 23 g
%RDI
- Iron 11
- Folate 23
- Calcium 9
- Vitamin A 22
- Vitamin C 13
