Bring this simple but impressive tart to your next party, and you'll be guaranteed invites for life. For a suitable wine pairing, reach for Lucumone Vermentino, a fragrant white wine that goes well with the tart's trio of cheeses.
Servings and Ingredients
|2||heirloom tomatoes, assorted sizes and colors, cut into 1/2-inch slices|
|1||Hy-Vee refrigerated piecrust (1/2 of a 15-oz pkg)|
|2 oz.||Parmigiano-Reggiano cheese, grated|
|2 tbsp.||plus 1 tsp Gustare Vita extra virgin olive oil, divided|
|1 clove(s)||garlic, minced|
|1 tsp.||fresh basil, chopped|
|1 tsp.||fresh thyme, chopped|
|1 tsp.||fresh oregano, chopped|
|½ c.||whole milk ricotta cheese|
|½ c.||shredded Monterey Jack cheese|
|Additional Hy-Vee salt and black pepper, to taste|
|Additional fresh basil leaves, for garnish|
Things To Grab
- Rimmed baking pan
- Paper towels
- 10-inch tart pan
- Medium bowl
- Line a rimmed baking pan with a double layer of paper towels. Arrange tomato slices in pan. Sprinkle with 1/2 teaspoon salt. Let stand 30 minutes, gently blotting tops of tomatoes dry with paper towels.
- Preheat oven to 425 degrees. Place piecrust in a 10-inch tart pan with removable bottom, pressing into sides of pan. Trim edge. Prick with a fork. Bake for 5 minutes. Sprinkle Parmigiano-Reggiano cheese on pastry. Bake for 5 to 7 minutes more or until golden brown. Cool.
- Whisk together 2 tablespoons oil, garlic and herbs; set aside. Combine ricotta and Monterey Jack cheeses, remaining 1 teaspoon olive oil and additional salt and pepper in a medium bowl. Spread mixture on bottom of pastry. Arrange tomatoes on top. Drizzle with garlic-oil mixture. Cut into wedges. If desired, garnish with basil leaves.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 25mg
- Sodium: 390mg
- Total Carbohydrates: 18g
- Protein: 7g
The lively and refreshing appeal of this wine is a nice contrast to a selection of rich cheeses.