Three-Tomato Tart
1- 1/4 cups flour
1/4 tsp. salt
1/3 cup shortening
Cold water
3 Tbl grated Parmesan cheese
2 egg whites
1 cup low-fat ricotta cheese
2 cloves garlic, minced
1 Tbl fresh lemon thyme, or 1 tsp. dried thyme, crushed
2 large tomatoes, cored and sliced horizontally
5 yellow or red cherry tomatoes, sliced horizontally
2 red cherry tomatoes, sliced horizontally
1 Tbl olive oil
2 tsp fresh lemon thyme or 1/2 tsp. dried thyme crushed
In a small mixing bowl, stir together flour and salt. Cut in shortening until pieces are size of small peas. Sprinkle 1 Tbl cold water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat, using 2 to 3 more Tbl cold water, until all is moistened. Form dough into a ball, wrap and chill for at least 30 minutes.
Preheat oven to 450. On a lightly floured surface, using a lightly floured rolling pin, roll pastry into a circle about 12" in diameter. Transfer to a 10" tart pan; ease pastry into pan. Trim pastry even with rim of pan. Do not pr!ck pastry. Line pastry shell with a double thickness of heavy-duty foil. Bake pastry for 5 minutes, or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325 degrees. Sprinkle tart shell with Parmesan cheese.
Meanwhile, in a mixing bowl, beat egg whites slightly. Stir in ricotta cheese, garlic, and 1 Tbl thyme; spread over pastry. Overlap large tomato slices in a circle around edge. Arrange yellow cherry tomatoes in a circle within tomato ring. Fill center with red cherry tomatoes.
Stir together olive oil and 2 tsp. thyme. Brush tomatoes with oil mixture. Bake tart in a 325 degree oven for 25 to 30 minutes or till heated through and nearly set.
Serve warm or at room temperature. Store leftovers in refrigerator.
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