Heirloom Tomato Tart
|Flour||1 1/2 Cups|
|Butter flavored Shortening||4 Tablespoons|
|Cold Unsalted Butter||6 Tablespoons|
|Ice Cold Water||3-4 Tablespoons|
|Ricotta Cheese||3/4 Cup|
|Vegetable Cream Cheese||1 Cup|
|Mixed Herb Seasoning||1/2 teaspoon|
|Onion Salt||1/2 teaspoon|
|Fresh Parsley or Microherbs||2-3 Tablespoons|
|Fresh Basil||3 Tablespoons|
You can find heirloom tomatoes just about everywhere and they are worth the extra cost as the flavor is so good. If you can’t find the large ones use the cherry ones.
- Make the Crust by adding the Flour, Shortening, Sugar and Salt to a food processor , cube the Butter add it in pieces while the motor is running until it starts to come together add a little cold water so it forms a ball.
- Wrap with cling film and place in the fridge for at least 3 hours.
- When the dough is chilled pre heat the oven to 400 degrees.
- Press the dough into a 9-10 inch tart pan then cover with foil and add dried beans or raw rice and bake for about 15 to 20 minutes, take the beans out and bake for another 5-10 minutes until the crust feels dry and baked.
- Let cool, then mix together the Ricotta, Cream Cheese and the Mixed herbs & Onion Salt.
- Finely chop the Green Onions and stir them through the Cream Cheese Mixture.
- Spoon into the crust and gently smooth the top. Place back in the fridge while you slice the Tomatoes.
- Slice the Tomatoes and gently pat them dry with a paper towel and arrange on top of the Tart then garnish with the Micro Herbs and diced Basil.