TOMATO & RICOTTA PARMESAN TART
MAKES 8 SERVINGS HANDS-ON TIME 25 MINUTES REFRIGERATION TIME 1½ HOURS TOTAL TIME 2½ HOURS
Pastry 1⅔ cups all-purpose flour 2 tsp granulated sugar ½ tsp salt ⅓ cup cold unsalted butter, cubed ¾ cup cold cream cheese, cubed 3 tbsp ice water
Topping
1 cup smooth ricotta cheese 1 tbsp finely grated Parmesan cheese 1 tbsp extra-virgin olive oil (approx) 1 tsp each lemon zest and lemon juice ½ tsp each salt and pepper (approx) 10 red cherry tomatoes, halved 2 red heirloom tomatoes, sliced ¼ cup basil leaves Pastry In food processor, pulse together flour, sugar and salt until combined. Add butter; pulse until in coarse crumbs. Add cream cheese; pulse until in fine crumbs, about 6 times. Drizzle in ice water; pulse just until dough begins to come together.
Turn out onto work surface; gently knead to combine. Wrap in plastic wrap; press into rectangle. Refrigerate until chilled, about 1 hour.
On 20-inch length of parchment paper, roll out dough into 15- x 11-inch rectangle (about ¼-inch thickness), trimming if needed. Lifting parchment paper from edges, slide onto baking sheet; prick dough all over with fork. Refrigerate until firm, about 30 minutes.
Preheat oven to 400°F. Bake until golden, about 28 minutes. Let cool on pan on rack for 30 minutes.
Topping Mix together ricotta, Parmesan, oil, lemon zest, lemon juice, salt and pepper until smooth; spread onto pastry in even layer, leaving 1-inch border. Arrange cherry tomatoes, heirloom tomatoes and basil over top. Sprinkle with more salt and pepper and drizzle with more olive oil, if desired.
PER SERVING about 298 cal, 9 g pro, 20 g total fat (11 g sat. fat), 23 g carb (1 g dietary fibre, 3 g sugar), 54 mg chol, 370 mg sodium, 223 mg potassium. % RDI: 9% calcium, 11% iron, 22% vit A, 13% vit C, 23% folate.