Tomato Tart With Easy Olive OIl Crust
Tomatoes are at their very peak and I am constantly looking for new ways to use them. As I have stated before, I am not the biggest fan of conventional butter pastry dough so when I kept coming across recipes that use olive oil in place of butter and are described as “extremely easy” to work with I knew I had to give olive oil pastry a try. After looking through a number of choices, I finally picked Clotilde’s Easy Olive Oil Crust from her Zucchini & Chocolate blog. For my filling, I wanted something more than sliced tomatoes so I first created a base using ricotta cheese and goat cheese and then layered the tomatoes on that. I love the way the tart turned out, the crust is quite crisp and light compared to the flakiness of a butter based crust but I find it works really well with a savory filling.
Although this crust comes together very easily, I would be careful not to overwork the dough which will cause it to toughen up. I used a mixture of whole wheat pastry flour and all-purpose flour and was very happy with the texture of the finished crust. Because you want the base to be creamy, I would suggest using only full fat ricotta cheese, and if it seems at all wet drain it in a sieve over the sink for 30 minutes before using. I find a tiny bit of sugar sprinkled over the tomatoes before baking helps to caramelize them and bring out their natural sweetness.
Serves 6 (12 Inch Tart Pan With Removable Bottom)
by Deborah Mele
For The Crust:
250 Grams (About 2 Cups) Light Whole Wheat Flour, or a 50/50 Blend of All-purpose And Whole Wheat
1 Teaspoon Fine Salt
1 Teaspoon Dried Italian Seasoning Mix
1/2 Teaspoon Black Pepper
1/4 Cup (60 ml) Light Olive Oil
1/2 Cup (120 ml) Ice Cold Water
1 1/2 Cups Full Fat Ricotta Cheese
1 Cup Soft Goat Cheese
Salt & Pepper
3 Tablespoons Finely Minced Fresh Basil
5 to 6 Very Ripe Tomatoes Thinly Sliced
1 Tablespoon Olive Oil
1/2 Teaspoon Dried Italian Seasoning
1/2 Teaspoon Sugar
Preheat oven to 375 degrees F. In a bowl, place the flour and seasonings and mix well. Pour in the oil and stir to blend. Slowly add the cold water, adding just enough to bring the dough together. Knead briefly to create a smooth dough. This only takes a minute or two so be careful not to overwork the dough. Shape into a disk.
On a lightly floured surface, roll out the dough creating a circle large enough to fit your tart pan. Fold the dough over your rolling pin and carefully center it over your tart pan. Gently press the dough over the bottom and up the sides of your pan. Use a sharp knife to trim the sides.
Beat together the ricotta, goat cheese, egg, salt, pepper, and minced basil until light. Spread this mixture across the bottom of your pan. Begin to lay the tomatoes on top by starting along the outer edges and overlapping the tomatoes. Fill the center with overlapped tomato slices tucking them under the tomatoes along the outside. Brush the top of the tomatoes with the olive oil, then sprinkle first the sugar and then the Italian seasoning mix. Bake the tart for 25 to 30 minutes until the crust is light brown and the tomatoes have begun to caramelize. Cool before cutting.