Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Heirloom Tomato Tart with Ricotta and Basil

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Heirloom Tomato Tart with Ricotta and Basil Empty Heirloom Tomato Tart with Ricotta and Basil

    Post by Lobo Sat 23 Jan 2016, 10:58 pm

    Heirloom Tomato Tart with Ricotta and Basil Img100l
    Heirloom Tomato Tart with Ricotta and Basil
    Heirloom Tomato Tart with Ricotta and Basil Rating

    Read Reviews

    Write a Review
    Prep Time: 20 minutes
    Cook Time: 22 minutes
    Servings: 8
    When made with tomatoes in a variety of colors and sizes, this elegant tomato tart becomes a showstopper on your summertime table.






    • 43K+

    Ingredients:

    For the dough:


    • 2 1/2 cups (12 1/2 oz./390 g) all-purpose flour
    • 1 tsp. salt
    • 20 Tbs. (2 1/2 sticks) (10 oz./315 g) chilled unsalted butter, cut
        into 1/2-inch (12-mm) pieces
    • 1/4 cup (2 fl. oz./60 ml) ice water, plus more as needed

    For the filling:


    • 2 cups (16 oz./500 g) ricotta cheese
    • 2 cups (8 oz./250 g) grated Parmesan
    • 2 Tbs. chopped fresh basil
    • Salt and freshly ground pepper, to taste
    • 1 1/2 lb. (750 g) heirloom tomatoes, sliced 1/4 inch (6 mm) thick
    • Maldon sea salt for finishing
    • Small basil leaves for finishing

    Directions:

    To make the tart dough, in the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 1/4 cup (2 fl. oz./60 ml) ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a 5-inch (18-cm) disk. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.

    Position a rack in the lower third of an oven and preheat to 400°F (200°C).

    On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick to fit a 10 1/4-inch (26-cm) round tart pan. Press the dough into the pan and trim, leaving a 1/2-inch (12-mm) overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.

    Place the tart pan on a baking sheet. Place a sheet of parchment on top of the dough and fill the pan with pie weights. Bake for 12 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes.  Transfer to a wire rack and let cool completely in the tart pan.

    In a bowl, combine the ricotta, Parmesan and basil and season to taste with salt and pepper.  Using a small offset spatula, spread the mixture into the cooled tart shell. Top with the tomato slices and sprinkle with Maldon salt and basil leaves. Serve immediately. Serve 8.

    Williams-Sonoma Test Kitchen

      Current date/time is Fri 29 Mar 2024, 1:53 am