Torta di Pomodoro—Tomato Tart | America's Test Kitchen

Name: Torta di Pomodoro—Tomato Tart | America's Test Kitchen
Ingredients: 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces/177 grams); 1 tablespoon sugar; 1/2 teaspoon table salt; 6 tablespoons extra virgin olive oil; 3 tablespoons ice water; 1 ounce (28 grams) grated Parmesan cheese (about 1/2 cup); 3 medium plum tomatoes, cored and sliced 1/4 inch thick; Salt; 2 tablespoons extra virgin olive oil plus 1 additional teaspoon; 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1/2 cup part-skim ricotta cheese; 1 ounce (28 grams) mozzarella cheese, shredded (about 1/4 cup); Pepper; 2 tablespoons shredded fresh basil leaves

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In Italy, vegetable tarts place an emphasis on seasonal vegetables while the other basic components—cheese and crust—place supporting roles.

Keywords

Italian
Europe
Vegetables
Appetizers
Fruits & Vegetables
Savory Pies & Tarts

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Ingredients

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces/177 grams)
1 tablespoon sugar
1/2 teaspoon table salt
6 tablespoons extra virgin olive oil
3 tablespoons ice water
1 ounce (28 grams) grated Parmesan cheese (about 1/2 cup)
3 medium plum tomatoes, cored and sliced 1/4 inch thick
Salt
2 tablespoons extra virgin olive oil plus 1 additional teaspoon
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1/2 cup part-skim ricotta cheese
1 ounce (28 grams) mozzarella cheese, shredded (about 1/4 cup)
Pepper
2 tablespoons shredded fresh basil leaves