Savory Tomato Tarte
Rated 5 stars by 2 users
Category
Appetizers
Ingredients
- 1 1/2 cups all-purpose flour
-
1/2 tsp salt
-
4 Tbsp ice water or up to 5 Tbsp
- 1 egg
-
1/2 cup extra virgin olive oil
-
2 cups basil leaves, fresh
-
2 Tbsp lemon juice
-
1/2 cup Parmesan cheese, freshly grated
- ½ tsp salt
- 1 16 oz carton of ricotta cheese
-
2 Tbsp garden pesto
-
1 Tbsp tomato paste (more if needed)
-
~1 lb of petite tomatoes arranged on top of the tart, or as many as it takes to fill it
Crust
Garden Pesto
Filling
Directions
First, make the pastry dough.
- In a large bowl, whisk together flour and salt. Add in your lard and cut in with a pastry cutter /pastry blender or two butter knives until you have irregular pea-sized crumbs. Make a well, add your slightly beaten egg into the well and combine, then sprinkle in ice water, 1 tablespoon at a time, while fluffing with a fork, until just moist enough for the dough to come together. Transfer dough to a lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate for at least 20 minutes.
- Roll out the dough on a floured surface and place immediately into the tart pan. Refrigerate for 20 minutes.
Next make the pesto. Add all pesto ingredients except the olive oil into a food processor. Pulse to combine, then slowly add the olive oil.
- Preheat the oven to 400 degrees.
Make the filling by combining the ricotta, 2 Tbsp of pesto, and the bone broth.
Remove the tart pan from the fridge and spread the tomato paste over the bottom of the pastry.
Add the filling, then arrange the tomatoes on top.
Place the tart pan on a baking sheet and bake for 30 minutes.
- Let the tart cool for 15 minutes.
- Drizzle the pesto on top of the tart, slice and serve!
