Roasted Tomato Tart

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 tablespoons butter
• 1 tablespoon shortening
• 1 cup all-purpose flour
• 1 tablespoon coarsely chopped pine nuts, toasted
• 1 ripe tomato, seeded and coarsely chopped
• 1 tablespoon minced basil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 lbs ripe tomatoes
• 1/2 cup ricotta cheese
• 5 1/4 ounces boursin cheese or 5 1/4 ounces herb-flavored cream cheese
• 1 egg, separated
• 1 tablespoon minced basil

Recipe

• 1 pre-heat oven to 425 degrees.
• 2 for crust: cut the butter and shortening into the flour until the mixture resembles large peas.
• 3 add the pine nuts.
• 4 add water, one tablespoon at a time, just until dough forms.
• 5 wrap the ball of dough in plastic, and chill for one hour.
• 6 on a lightly flour surface, roll into an 11 inch circle.
• 7 place into a 9-inch tart pan, trim edges and prick with a fork.
• 8 bake until the edges start to brown, about 10 min.
• 9 remove from oven and set aside.
• 10 (if using frozen pie crust, blind bake according to package directions in a 9-in. tart or pie pan.) combine all ingredients for fresh tomato salsa and set aside.
• 11 (makes 1 1/2 cups.) combine olive oil, garlic, salt and pepper in a small bowl.
• 12 cut tomatoes into 1/2-inch thick slices.
• 13 arrange on a baking sheet that has been sprayed with pam.
• 14 brush tomatoes lightly with the seasoned oil.
• 15 roast about 20 minutes until excess moisture evaporates and tomatoes are slightly shriveled.
• 16 reduce oven heat to 350 degrees.
• 17 combine the ricotta, boursin or cream cheese, egg yolk, and basil.
• 18 beat the egg white until frothy; gently stir into cheese mixture.
• 19 arrange tomato slices in the pastry shell, overlapping as necessary.
• 20 pour the cheese mixture on top of tomatoes, smoothing the top.
• 21 return to oven and bake until filling is set, about 35 min.
• 22 cool slightly and serve with fresh tomato salsa.