Roasted Tomato Tart With Olive Oil Crust Tarifi

Malzemeler

• . Olive Oil Pastry: 2/3 Cup Olive Oil, 2 1/2 Cups All-purpose Flour, 1/2 Teaspoon Salt, 1/2 Teaspoon Baking Powder, 1 Teaspoon Dried Oregano, 1/2 Cup Ice Water, 1 Egg, 1 Tablespoon White Vinegar. Ricotta Filling: 1 1/2 Cups Ricotta Cheese, 1/2 Cup Grated Parmesan Cheese, 2 Medium Eggs, Salt & Pepper. Topping: Tomatoes of Choice - Either Oven Roasted Tomatoes or Sliced Ripe Beefsteak Tomatoes (See Note Above), 2 Tablespoons Olive Oil, Salt & Pepper

Hazırlanışı

1. , first place the olive oil in the freezer until it is almost frozen. Place the flour in a bowl and add the baking powder, salt, and dried oregano. In a cup, mix together the egg, vinegar and ice cold water. Once your oil is almost solid, cut it into your flour mixture until you have pea sized crumbs. Add the vinegar/egg liquid slowly, mixing it into the flour until the mixture comes together as a dough. As with any pastry, be careful not to over handle the dough. Dump the dough out onto a lightly floured surface and roll out thinly to fit inside your tart pan. There is enough dough to make a double crust pie, so wrap up the leftover dough and freeze it for another use. Lay your rolled sheet of dough into your tart pan, trimming the edges. Refrigerate for 30 minutes. , first preheat oven to 350 degrees F. Remove your tart pan from the refrigerator and prick the bottom all over with the prongs of a fork. Once the oven has reached 350 degrees, bake the pastry for 10 minutes, then remove from the oven. Mix together the ricotta, eggs, and grated Parmesan cheese. Season with salt and pepper and spread this mixture evenly over the bottom of your tart pan. Arrange your tomatoes on top, drizzle with olive oil, sprinkle with some salt and pepper and bake for about 30 to 35 minutes or until the ricotta filling has set, and the pastry is lightly browned. Cool to room temperature before serving.

Paylaş