Torta di Pomodoro—Tomato Tart

Name: Torta di Pomodoro—Tomato Tart
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

www.americastestkitchen.com

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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Cooking tools:

Fluted metal tart pan with removable bottom
Food processor
Plastic wrap
Plate
Oven
Baking sheet
Extra-wide heavy-duty aluminum foil
Pie weights
Cooling rack
Paper towel
Mixing bowl
Whisk
Garlic press
Chef's knife
Cutting board
Serving platter
Measuring cup
Measuring spoon
Vegetable oil spray
Pastry brush

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