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Roasted Florida Tomato Tart with Fresh Tomato Salsa

Floridatomato9

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1 rating
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8
serves

INGREDIENTS

2 tbsp. olive oil
1 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. ground black pepper
2 1/2 lb. (5 large) fully ripened fresh Florida tomatoes, divided
1 cup all-purpose flour
4 tbsp. butter
1 tbsp. shortening
1 tbsp. toasted, coarsely chopped pine nuts
1/2 cup ricotta cheese
5.2 oz. boursin cheese
1 egg, separated
2 tbsp. minced basil, divided

INSTRUCTIONS

  1. 1
    Preheat oven to 425°F. In a small bowl, combine olive oil, garlic, salt and pepper; set aside.
  2. 2
    Cut 2 lb. tomatoes (approximately 4) in slices 1/2" thick. Arrange slices on a parchment lined baking sheet; brush lightly with the reserved seasoned oil mixture. Roast until excess moisture has evaporated and tomatoes are slightly shriveled, about 20 minutes.
  3. 3
    In a bowl, cut butter and shortening into flour, using two knives or a pastry blender, until mixture resembles large peas. Add pine nuts; using a fork, stir in 1 tbsp. water at a time just until dough forms (3 to 4 tbsp. water). Wrap in plastic wrap; chill up to 1 hour.
  4. 4
    On a lightly floured surface, roll pastry into an 11" circle. Fit into a 9" tart pan. Trim edge and pierce pastry with fork tines. Bake at 425°F until edges just start to brown, about 10 minutes. Remove pastry from oven; reduce heat to 350°F.
  5. 5
    In a bowl, blend together ricotta, boursin, egg yolk and 1 tbsp. of the basil. Beat egg white until frothy; gently stir into cheese mixture.
  6. 6
    Arrange tomato slices in prepared pastry shell, overlapping as necessary. Pour cheese mixture over tomatoes; smooth top with a knife. Bake at 350°F until filling is set, about 35 minutes (do not brown). Cool and cut in wedges.
  7. 7
    Serve tart topped with Fresh Tomato Salsa; garnish with fresh basil leaves and toasted pine nuts, if desired.
  8. 8
    Fresh Tomato Salsa: Seed and coarsely chop 1 fully ripened Florida tomato. Toss with 1 tbsp. minced basil, 1/4 tsp. salt and 1/8 tsp. ground black pepper.

notes

Rhonda Groh, Oakland Community College, Bloomfield Hill, MI Winning entry in 2002 Florida Tomato Committee Recipe Contest

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cuisines North & South American, Other North American
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