So this tart is the reason behind the fresh ricotta I made in the last post. And boy oh boy is it good. Amazing in fact. When we finished dinner my sister said “That dinner was so good I wish I could go back and eat it all over again” and I think we all agreed. The crust was flakey and buttery, the ricotta base was rich and sweet and lemony, and the tomatoes – a beautiful rainbow of heirloom tomatoes – provided the perfect hint of acidity to balance everything. We had dinner out it the yard, supplemented the tart with a green salad, and it was the most lovely summer dinner I can imagine.
Fresh Tomato Tart (adapted from Circle B Kitchen)
1 recipe whole wheat pie dough
1/2 – 1 cup ricotta cheese
2 tablespoons feta cheese
1 pound ripe tomatoes, halved and squeezed gently to remove some juice, then thickly sliced
2 cloves garlic, chopped
1/4 red onion, sliced thin
1 -2 tablespoons balsamic vinegar
about 10 basil leaves, sliced thin
salt and pepper
I started with a pastry crust, which I describe here, but used 1 1/4 cup whote wheat flour and 1 cup white flour, instead of all white flour. Roll the crust out in to a large rectangle. Then fold in about a half inch or dough on all sides to create a crust. Use a fork to prick a few holes in the crust and then pre-bake it for 10 minutes in a 400 degree oven. Remove the crust and allow to cool for about 15 minutes.
Spread ricotta in a thick layer across the crust, and then sprinkle around the feta. Season with salt and pepper. Layer the tomatoes so that they overlap and cover the bottom of the tart. Drizzle the balsamic vinegar across the tomatoes. Sprinkle gerlic and onions evenly across the top.