Torta di Pomodoro—Tomato Tart

Name: Torta di Pomodoro—Tomato Tart
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1 1/4 cups, unbleached all-purpose flour (6 1/4 ounces); 1 tablespoon, sugar; 1/2 teaspoon, table salt; 6 tablespoons, extra virgin olive oil; 3 tablespoons, ice water; 1 ounce, grated Parmesan cheese (about 1/2 cup); 3 , medium plum tomatoes, cored and sliced 1/4 inch thick; , Salt; 2 tablespoons, extra virgin olive oil plus 1 additional teaspoon; 1 , medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1/2 cup, part-skim ricotta cheese; 1 ounce, grated Parmesan cheese (about 1/2 cup); 1 ounce, mozzarella cheese, shredded (about 1/4 cup); , Pepper; 2 tablespoons, shredded fresh basil leaves

Appetizers
Europe
Italian
Fruits & Vegetables
Vegetables
Savory Pies & Tarts

In Italy, vegetable tarts place an emphasis on seasonal vegetables while the other basic components—cheese and crust—place supporting roles.

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.