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Ricotta Tart with Fresh Tomatoes, Basil and
Black Olives
Pastry
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into chunks
1 egg, separated
Water
Pulse flour, salt and sugar together in food processor. Put in
chunks of butter, a few at a time, and pulse just until dough
resembles cornmeal. Add egg yolk and ice water; pulse again for a
second just to pull dough together.
Lightly dust counter with flour. Dump dough out and briefly knead by
hand into a small ball. Do not overwork dough, or it will become as
tough as shoe leather. Wrap tightly in plastic and let rest and
chill in refrigerator 30 minutes or overnight. Using a rolling pin,
roll dough out on a lightly floured surface to a 12-inch circle.
Carefully roll dough up onto pin (this may take a little practice)
and lay it inside a 10 1/2-inch tart pan with a removable bottom.
Press edges into sides of pan. It is important to press dough evenly
into every nook and corner of ring, especially scalloped edges. Fold
excess dough inside to reinforce rim. Refrigerate pastry-lined tart
15 minutes.
Prick bottom of shell with a fork. Lay a piece of foil on bottom of
tart shell and fill with 1 cup dried beans. Weight of beans will
keep dough flat so it doesn't bubble when hit with initial heat.
Bake in preheated 350-degree oven 30 minutes. Lift out beans in
foil, return tart shell to oven and bake an additional 10 minutes,
or until lightly golden.
Beat egg white with 1 tablespoon water. Brush bottom and sides of
pastry with egg glaze to seal any tiny holes; it also gives tart a
nice sheen. Tart shell is ready for filling.
Ricotta Filling
1 head roasted garlic
4 eggs
1 (15-ounce) container ricotta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 teaspoon sea salt
Freshly ground black pepper
Squeeze roasted garlic cloves out of skins into a large bowl. Beat
in eggs and ricotta and Parmigiano cheeses; season with salt and
pepper. Place tart shell on a cookie sheet. Pour egg mixture into
shell, filling 3/4 full. Carefully transfer to oven and bake 30
minutes. Tart should still jiggle slightly in center; it will set up
as it cools.
Fresh Tomato Salad
4 ripe tomatoes, cut into 1/4-inch-thick slices
1/2 cup pitted, sliced kalamata olives
5 fresh basil leaves, hand-torn
Peel of 1 orange, finely grated
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Mix tomato slices with olives, basil and orange peel. Drizzle with a
little oil; season with salt and pepper and fold everything
together.
Carefully lift tart out of ring and slide tart off base (or leave on
base to cool) and onto a plate. Let tart cool to room temperature.
Cut into wedges and drizzle with a little olive oil and a few turns
of freshly ground black pepper. Spoon some of tomato salad onto each
plate and put a slice of tart on top. Serves 8
Tyler Florence's Real Kitchen by Tyler Florence |
