This recipe combines fresh tomatoes, aromatic basil, and a flaky homemade tart crust to create a delightful Mediterranean-inspired dish that can be served as a vegetarian lunch or a gourmet appetizer.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
3-4 tablespoons ice water
3-4 medium ripe tomatoes, sliced thinly
1 cup fresh basil leaves, packed
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 large eggs
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
Optional: ¼ cup grated Parmesan cheese for topping
Instructions
In a mixing bowl, combine the flour and salt thoroughly. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water one tablespoon at a time, mixing until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the chilled dough into a circle about ¼ inch thick. Transfer it to a tart pan.
Poke the bottom of the crust with a fork, line it with parchment paper and fill it with weights. Bake for 15 minutes, then remove the weights and bake for an additional 5-10 minutes.
In a large bowl, mix together the ricotta cheese, mozzarella cheese, eggs, garlic powder, salt, and pepper until smooth.
Spread the cheese mixture over the baked tart crust, then arrange the tomato slices on top.
Tuck the fresh basil leaves among the tomatoes and drizzle with olive oil. Sprinkle with Parmesan cheese if desired.
Return the tart to the oven and bake for 30-35 minutes until the tomatoes are tender.
Let the tart cool for at least 10 minutes before slicing.
