Tomato Basil Tart
A savory tart for brunch or a light lunch entrée.
A good way to use your garden tomatoes.

1 recipe for 1 pie shell
21/2 cups of flour
1 tsp salt
1tsp sugar
2 sticks of cold butter,cut up
5 Tbls of cold water

Ingredients for filling
8 Roma tomatoes,sliced thin
3 cup of fresh ricotta
2 eggs
½ cup grated cheese
½ lb fresh mozzarella,diced
1 cup chopped fresh basil
Salt and freshly ground pepper

Method for tart dough
Begin by making tart dough
In a bowl place the flour salt,sugar and butter
Mix with a pastry cutter or hands, until it resembles
Gradually add in the 5 Tbls of cold water
Gather the dough into a flat disk and place in the
refrigerator to harden slightly.
On a lightly floured surface,roll out the dough large
enough to fit into a 12’’ removable tart pan.
Prick the dough with a fork and place foil over the dough and
blind bake until the crust is golden. About 15 to 20 minutes
While dough is baking prepare the filling.

Method for filling
In a bowl place the ricotta,eggs,grated cheese,salt and pepper and
mix well.
Add fresh basil and mozzarrella and taste for seasoning.

Method for assembling tart
Lay tomato slices concentrically in the bottom of the baked
tart shell.
Spread the filling over the tomato slices. Then place the remaining tomato slices in
concentric circles on top of the filling. Drizzle with extra virgin olive oil and cracked black pepper.

Place the tart into a 350 degree oven and bake for about 1 hour to 1 hour and 10 minutes. (The
middlle should puff up slightly)
Cool slightly before cutting