This looks so yummy - perfect for a warm night!
Fresh Tomato and Ricotta Tart
from "O&O Eats" blog:
Ingredients:For the crust: (or buy a crust at the store!)
1 & 1/2 cups (188 grams) all-purpose flour
1/2 tsp salt
1 tsp sugar
6 tbsp unsalted butter, cubed, very cold
4 tbsp vegetable shortening, very cold
3 to 4 tbsp ice water, plus more as needed
4 oz (1/2 cup) fresh ricotta
4 oz (1/2 cup) soft goat cheese, such as chèvre
2 to 3 scallions, thinly sliced
1 & 1/2 lbs tomatoes, sliced 1/4 inch thick
salt to taste
freshly ground black pepper
olive oil to finish
basil for garnish
Procedure:
Make the dough by placing flour, salt, and sugar in a medium mixing bowl. Whisk to combine. Add the butter and shortening. Using a pastry blender, cut the fats into the flour until they are the size of small peas (the more visible pieces of fat the better!). Add ice water and mix lightly with a spoon or spatula until it starts coming together. Turn the dough onto a lightly floured counter and knead a few times with your hands then form it into a ball. Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 1 hour and up to 1 day.
When ready to bake, turn the oven to 350 degrees F. On a well floured counter, roll the dough out until it can fit a 10 to 11 inch tart pan. Gently transfer dough to the pan and press it in. Trim off any excess then poke some small holes evenly along the bottom using a fork. Line the dough with a sheet of parchment paper then fill it with pie weights (or uncooked beans/rice). Transfer to the oven and bake for 20 minutes. Take the crust out of the oven, then remove the weights and parchment paper. Return the crust to the oven for another 15 to 20 minutes until the edges are a rich gold and the center is beginning to brown.
When the crust has cooled to room temperature, carefully remove it from the pan. Mix the ricotta, goat cheese, and scallions together until smooth. Spread the filling on the bottom of the crust. Layer the sliced tomatoes on top. Salt and pepper the tart to taste, then add a drizzle of olive oil. Garnish with fresh basil. Enjoy immediately.
When ready to bake, turn the oven to 350 degrees F. On a well floured counter, roll the dough out until it can fit a 10 to 11 inch tart pan. Gently transfer dough to the pan and press it in. Trim off any excess then poke some small holes evenly along the bottom using a fork. Line the dough with a sheet of parchment paper then fill it with pie weights (or uncooked beans/rice). Transfer to the oven and bake for 20 minutes. Take the crust out of the oven, then remove the weights and parchment paper. Return the crust to the oven for another 15 to 20 minutes until the edges are a rich gold and the center is beginning to brown.
When the crust has cooled to room temperature, carefully remove it from the pan. Mix the ricotta, goat cheese, and scallions together until smooth. Spread the filling on the bottom of the crust. Layer the sliced tomatoes on top. Salt and pepper the tart to taste, then add a drizzle of olive oil. Garnish with fresh basil. Enjoy immediately.
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