Скачать с ютуб Tomato Tart with Ricotta Cheese and Fresh Basil в хорошем качестве

Tomato Tart with Ricotta Cheese and Fresh Basil

Not only is this tart beautiful, it is absolutely delicious!!! It’s great served hot or room temperature. It would be perfect for Brunch or a light Lunch! I have been enjoying this tart for many years and it’s still one of my favorite dishes! Enjoy!! Ingredients: 3-4 beefsteak or heirloom tomatoes, sliced about 1/4-1/3” 1 prebaked 9” tart shell Filling: 1/2 cup plus 2 tbsp. Ricotta cheese 1/4 cup fresh Basil, very thinly sliced 2 large eggs, whisked lightly 1 scant teaspoon diamond kosher salt Freshly ground black pepper 4 oz. Fresh mozzarella, grated 1/4 cup freshly grated Parmesan cheese 1-2 tablespoons extra virgin olive oil- to brush the tomato slices For the tart: this recipe will make two tarts - one dough can be frozen for later use. 2 cups unbleached all-purpose flour 1/2 teaspoon salt 12 tablespoons cold unsalted butter 1/3 to 1/2 cup ice-cold water Prick tart shell all over with a fork - refrigerate for 30 minutes before baking Bake tart shell at 425 degrees lined with foil and dried beans for 20 minutes Remove foil and beans and continue baking for 5-8 minutes Cool completely