Wednesday, October 12, 2011

Tomato Tart

Baking Tart was on my To-Bake-List since quite a long time and i finally ordered a Tart pan on Amazon and i was all set to make my very first Tart and as usual my guinea pig was my family and some friends....and the Test results were successful and the Tart was a hit !!!

It had a nice crusty crust with well done filling and nothing was burnt - Aditya said "it has a right blend of spices" and everything was just so right it.....


1 tbspn chopped garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 recipe of Pie Dough
1 cup ounces Ricotta cheese
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
Coarse salt and freshly ground pepper
Shredded cheese for topping
Italian seasoning (optional)


  1. Preheat oven to 350 degrees. 
  2. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
  3. Spread garlic evenly on the chilled crust. Sprinkle with half of the Ricotta cheese. Arrange the tomatoes on top of the Ricotta cheese, in an overlapping circular pattern. Season with salt, seasoning and pepper. Sprinkle with remaining Ricotta cheese, and drizzle with remaining 2 tablespoons oil and Shredded cheese. Transfer to oven. 
  4. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.