(one 9" tart)
3/4 cup unbleached flour
1/2 cup wholewheat pastry flour
1/2 tsp salt
6 tbsp butter, cut up and chilled
2-4 tbsp cold water
Place the flours and salt into the bowl of a food processor and pulse a few times to combine.
Gather up the dough and shape into a flattened ball. Refrigerate for about 15 minutes.
Roll out the dough on a floured surface into a circle to fit a 9" pie or tart pan. Wrap the dough around the rolling pin and unwrap into the pan. Press into the pan and remove excess dough from the edges and set aside.
1 clove garlic, finely minced
1/2 cup ricotta cheese
2 tbsp fresh basil, chopped
1/4 cup roasted or sauteed onions, sliced or chopped
6 oz cheese, shredded (I combined gruyere, garlic cheddar and edam)
2-3 tomatoes, sliced (enough to cover the top)
1 tbsp fresh basil, sliced
2 tbsp parmesan cheese, grated or shredded
freshly ground black pepper
salt, to taste (optional)
Preheat the oven to 375ºF.
Combine the garlic, ricotta, and basil. Spread evenly over the bottom of the tart shell.
Scatter the onion over the ricotta mixture and then cover with an even layer of the shredded cheese.
Sprinkle a bit of salt, if needed.
Bake for about 50-60 minutes, or until the tart is done.