cook the cover

CHERRY TOMATO THREECHEESE TART

CHERRY TOMATO THREE-CHEESE TART

MAKES 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 2 HOURS

¼ cup all-purpose flour

7 tbsp cold unsalted butter, diced

2 tbsp grated Parmesan cheese

½ tsp pepper

¼ tsp salt

2 tbsp ice water

Three-cheese Filling

1 cup ricotta cheese

1 cup creamy goat cheese (about 250 g) ¾ cup crumbled feta cheese

¼ cup fresh basil, chopped

1 tbsp olive oil

1 clove garlic, minced

1 tsp lemon juice

Topping

4 cups cherry, pear or grape tomatoes, halved 2 tbsp olive oil

1 tbsp cider vinegar fleur de sel and pepper microgreens (optional) In food processor, pulse together flour, butter, Parmesan, pepper and salt until mixture resembles large bread crumbs. Mix in ice water until pastry comes together (add more ice water, 1 tbsp at a time, if needed). Shape pastry into ball and flatten into disk. Cover with plastic wrap and refrig-erate until firm, about 1 hour.

Preheat oven to 375°F.

On floured surface, roll out pastry into 12-inch round.

Transfer to 10-inch pie plate, trimming excess pastry and fluting edge. Prick bottom several times with fork. Bake until crust is lightly browned, about 15 minutes. (Makeahead: Can be cooled and stored at room temperature for up to 1 day.)

Cheese Filling Meanwhile, in bowl, mix together ricotta, goat cheese, feta, basil, olive oil, garlic and lemon juice. Spread filling in pie crust and bake until filling is hot, about 15 minutes.

Topping In large bowl, gently mix together tomatoes, oil and vinegar; spoon over tart. Sprinkle with fleur de sel and pepper. Garnish with microgreens (if using).

PER SERVING about 535 cal, 19 g pro, 40 g total fat (21 g sat. fat), 26 g carb (2 g dietary fibre), 95 mg chol, 650 mg sodium.