Torta di Pomodoro—Tomato Tart

Name: Torta di Pomodoro—Tomato Tart
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1 1/4 cups, unbleached all-purpose flour (6 1/4 ounces); 1 tablespoon, sugar; 1/2 teaspoon, table salt; 6 tablespoons, extra virgin olive oil; 3 tablespoons, ice water; 1 ounce, grated Parmesan cheese (about 1/2 cup); 3 , medium plum tomatoes, cored and sliced 1/4 inch thick; , Salt; 2 tablespoons, extra virgin olive oil plus 1 additional teaspoon; 1 , medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1/2 cup, part-skim ricotta cheese; 1 ounce, grated Parmesan cheese (about 1/2 cup); 1 ounce, mozzarella cheese, shredded (about 1/4 cup); , Pepper; 2 tablespoons, shredded fresh basil leaves

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In Italy, vegetable tarts place an emphasis on seasonal vegetables while the other basic components—cheese and crust—place supporting roles.

SERVES6 to 8

WHY THIS RECIPE WORKS

Tomato tarts sound promising, but often recipes yield soggy crusts and fillings with very little flavor. We set out to develop a simple recipe with a flavorful and foolproof crust, a creamy base, and a topping of fragrant sliced tomatoes. T...

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