Ingredients

1 nine-inch fluffy pastry dough
1/2 cup ricotta
1/4 cup (8 ounces) sour cream
1 egg
3 tablespoons fresh parsley, chopped
1/2 cup pesto
1/2 cup Guyere cheese, shredded
1/2 cup feta cheese, crumbled
1/2 cup fresh mozzarella cheese, sliced
Fresh oregano
Fresh basil
Fresh thyme
4 large whole tomatoes, sliced
10 to 12 grape tomatoes
2 ounces pine nuts

Directions

Pre-heat oven to 425 degrees F. 1. Start with the fluffy pastry in a tart pan with removable bottom.
2. Add a base of traditional Ricotta and sour cream mixed with parsley and an egg.
3. Layer the pesto and the cheeses. (Vito uses Gruyere, Mozzarella and Feta)
4. Add the fresh (or dry if you do not have fresh) herbs (oregano, basil and thyme).
5. Layer the tomatoes (after blotting them dry) and the grape tomatoes.
6. Top with the pine nuts.
7. Bake in a hot oven (425 degrees F) for about 50 minutes or until crust is golden brown, checking after 45 minutes.
8. If desired, garnish the top with some fresh basil and oregano before serving.

Recipe courtesy of Vito Aluia, Puff! Tarts, 2010.
Baker/Co-owner of Puff Tarts Vito Aluia shows how to make one of his signature savory tarts. As your summer tomatoes arrive in your garden or at the Farmer’s Markets this is a perfect use for them.
Savory Tomato Tart
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