Fresh Tomato and Cheese Tart

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(one 9" tart)

This is a great summer dish when tomatoes are at their peak.

crust
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.

Remove the top and evenly distribute the butter pieces. Replace the top and pulse as few times until the butter is roughly chopped and mixed with the flour (small pea sized).

Remove the top again and sprinkle 2 tablespoons of water over the flour and butter mixture. Place the top back on and pulse a few more times. The mixture should look like it's about to clump together. If not, then add a bit more water.

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.

filling
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.

Arrange the tomato slices over the shredded cheese. Sprinkle the sliced basil and parmesan cheese over the tomatoes. Finish off with some freshly ground black pepper.

Sprinkle a bit of salt, if needed.

Bake for about 50-60 minutes, or until the tart is done.