cook the cover

TEMPTING TOMATO TART!

RUSTIC TOMATO TART

MAKES 4 TO 6 SERVINGS

HANDS-ON TIME 15 MINUTES

TOTAL TIME 55 MINUTES

4 tsp olive oil, divided 3 shallots, minced

½ cup ricotta cheese

½ cup grated Parmesan cheese

½ cup crumbled feta cheese

salt and pepper

½ cup basil pesto

½ cup Mutti Finely Chopped Tomatoes (Polpa)

1 single-crust pie pastry (homemade or store-bought)

1 cup cherry tomatoes, halved

3 heirloom tomatoes, sliced into rounds

2 tbsp fresh thyme leaves

1 tbsp fennel seeds

1 egg

2 tbsp small fresh basil leaves

In small skillet, heat half the oil over medium-low heat; cook shallots, stirring occasionally, until softened, 3 to 4 minutes. Let cool slightly. Transfer to bowl, along with ricotta, Parmesan and feta; season with salt and pepper. Set aside.

In separate bowl, combine pesto and finely chopped tomatoes; season with salt and pepper.

Preheat oven to 400°F. On work surface, sprinkle cornmeal over sheet of parchment paper; roll out pastry into 16-inch round. Transfer paper and pastry to baking sheet. Spread ricotta mixture over pastry, leaving 2-inch border all around. Top with pesto mixture, cherry tomatoes and heirloom tomatoes. Drizzle with remaining oil; sprinkle thyme and fennel seeds over top. Season with salt and pepper.

Fold pastry toward centre to form 11-inch pie with border. In small bowl, whisk together egg and 1 tbsp water; brush over top of border.

Bake until pastry is golden around edge, about 30 minutes. Let cool on rack for 5 minutes. To serve, cut into wedges; garnish with basil leaves. (Can be refrigerated for up to 1 day or frozen for up to 1 month.)

PER EACH OF 6 SERVINGS 515 cal, 12 g pro, 37 g total fat (18 g sat. fat), 34 g carb (3 g dietary fibre), 105 mg chol, 1075 mg sodium.