Tomato Tart Recipe
This tomato tart recipe is versatile in that the cheese
base can be varied to suit one's Eastern European tastes. Dry curd cheese, also
known as farmer's cheese or baker's cheese, Bulgarian feta or ricotta cheese
can all be used in combination or alone. The fresh herbs can range from dill to
thyme to oregano.
While this is a great appetizer, it can be served as
a vegetarian main course or luncheon dish with a crisp green salad. For visual
interest, the color of the tomatoes can be alternated.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Yield: 10-inch Tomato Tart
Makes 10 appetizer servings or 1 (10-inch) Tomato
Tart
Ingredients:
Crust:
-
1/2 recipe Pie Crust Dough.
Filling:
-
3 tablespoons grated kashkaval or Parmesan cheese
-
2 large slightly beaten egg whites
-
1 cup dry curd or Bulgarian feta or ricotta cheese
-
2 cloves minced garlic
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1 tablespoon chopped fresh dill or fresh thyme or fresh oregano
-
2 large washed and thinly sliced red tomatoes
-
2 small washed and thinly sliced yellow tomatoes
-
5 washed and thinly sliced red cherry tomatoes
-
1 tablespoon extra-virgin olive oil
-
2 teaspoons chopped fresh dill or fresh thyme or fresh oregano
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
Directions:
Heat oven to 450 degrees. Prepare 1/2 recipe of Pie
Crust Dough. Roll on a lightly floured surface into a 12-inch circle. Transfer
to a 10-inch tart pan with a removable bottom. Trim pastry even with rim of pan
and do not prick the dough.
Place parchment paper and pie weights or dried
beans in the pastry-lined tart pan and bake "blind" for 10 minutes.
Remove the parchment and pie weights and return the pastry shell to the oven
for another 10 minutes. Remove from oven, reduce temperature to 325 degrees,
and sprinkle pastry shell with 3 tablespoons grated Kashkaval or Parmesan
cheese.
While shell is blind baking, in a medium bowl,
combine 2 egg whites, 1 cup dry curd cheese, Bulgarian feta cheese or ricotta
cheese, 2 cloves minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1
tablespoon chopped fresh dill or fresh thyme or fresh oregano.
Spread cheese evenly over parbaked pastry
shell. Arrange tomato slices by overlapping in concentric circles, alternating
the color and ending with cherry tomatoes in the middle. Stir together 1
tablespoon olive oil, 2 teaspoons chopped fresh dill or fresh thyme or fresh
oregano, and 1/2 teaspoon salt and 1/4 teaspoon pepper, and brush over
tomatoes.
Bake tart 25 to 30 minutes or until tomatoes
begin to wilt, cheese is bubbly and crust is golden. Let cool 10 minutes before
slicing. Serve warm or at room temperature. Refrigerate leftovers and rewarm
before serving.
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