8 slices, 4 servings
Expérience
– 10/08/2022: made in my Le Creuset Marseillaise colored pie dish. It cooked beautifully. With maggi tomatoes. Everything is perfect with this recipe
Ingredients
Dough
- 1 1/4 cups (195 g) flour
- 1/2 tsp salt
- 10 tbsp (158 g) butter, cold (or less)
- 2 tbsp (30 mL) water, cold
- (or save yourself the trouble and buy it)
Filling
- 2/3 cup (167 g) ricotta
- 2/3 cup (83 g) Parmesan, grated
- 1 tbsp basil
- salt and pepper
- 3/4 pounds (375 g) tomatoes
Recipe
Dough
- Blend flour and salt, then add butter and blend. Add cold water and blend shortly.
- Shape into a 5 inch (18 cm) disk. Wrap in plastic and refrigerate 1 h to overnight.
- Oven: 400 °F = 200 °C.
- Flour surface, roll out the dough into 1/8 inch (3 mm) thick.
- Butter + flour a tart pan or put baking paper. Press dough into pan, making sides thicker than bottom. Refrigerate 10 min or more.
- Add baking paper and weights on top of dough. Bake 12 min.
- Take out paper and weights, bake 10 min. Cool tart.
Filling
- Grate Parmesan. Chop basil. Slice tomatoes into 6 mm thickness.
- Mix ricotta, Parmesan, basil. Season (can be heavy on the pepper). Spread mixture on tart.
- Top with tomato slices. Sprinkle with salt and basil.
from williamssonoma
history of recipe improvement:
divided everything by 2 to make 1 tart, and divided the ricotta filling by 3.
20/07/2021: I am now considering two things: is the filling too salty? Could be improved by not adding salt and maybe reducing the Parmesan. And are the tomatoes not working well? With the large slices, they slide on top of each other but don’t cover the filling. Maybe chopping the tomatoes would be better. Matthaeus suggested to even roast the tomatoes a bit with thyme. Also pate feuillettee does not work, Pate brisée would be the best, so maybe better to make it myself?
Aurore's cookbook 