Ingredients:
4 tablespoons butter
1 tablespoon shortening
1 cup all-purpose flour
1 tablespoon coarsely chopped pine nuts, toasted
1 ripe tomatoes, seeded and coarsely chopped
1 tablespoon minced basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 lbs ripe tomatoes
1/2 cup ricotta cheese
5 1/4 ounces boursin cheese or 5 1/4 ounces herb-flavored cream cheese
1 eggs, separated
1 tablespoon minced basil
Directions:
Pre-heat oven to 425 degrees.
For crust: Cut the butter and shortening into the flour until the mixture resembles large peas.
Add the pine nuts.
Add water, one tablespoon at a time, just until dough forms.
Wrap the ball of dough in plastic, and chill for one hour.
On a lightly flour surface, roll into an 11 inch circle.
Place into a 9-inch tart pan, trim edges and prick with a fork.
Bake until the edges start to brown, about 10 min.
Remove from oven and set aside.
(If using frozen pie crust, blind bake according to package directions in a 9-in. tart or pie pan.) Combine all ingredients for Fresh Tomato Salsa and set aside.
(Makes 1 1/2 cups.) Combine olive oil, garlic, salt and pepper in a small bowl.
Cut tomatoes into 1/2-inch thick slices.
Arrange on a baking sheet that has been sprayed with Pam.
Brush tomatoes lightly with the seasoned oil.
Roast about 20 minutes until excess moisture evaporates and tomatoes are slightly shriveled.
Reduce oven heat to 350 degrees.
Combine the ricotta, Boursin or cream cheese, egg yolk, and basil.
Beat the egg white until frothy; gently stir into cheese mixture.
Arrange tomato slices in the pastry shell, overlapping as necessary.
Pour the cheese mixture on top of tomatoes, smoothing the top.
Return to oven and bake until filling is set, about 35 min.
Cool slightly and serve with Fresh Tomato Salsa.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.