Beefsteak Tomato Tart

By HeatherS

Ingredients

• Metric Ingredient Imperial
• 375 ml all purpose flour 1 1/2 cup
• 2 ml salt 1/2 tsp
• 125 ml shortening 1/2 cup
• 60 - 75 ml water 4 - 5 tbsp
• 125 ml romano cheese, freshly grated 1/2 cup
• 4 eggs 4
• 500 ml ricotta cheese 2 cup
• 2 minced garlic cloves 2
• 30 ml fresh basil, chopped 2 tbsp
• 8 large tomatoes, sliced 8
• 30 ml garlic flavoured oil 2 tbsp

Details

Servings 2

Preparation

Step 1

In a mixing bowl, sift flour and salt together. Cut the shortening into flour with pastry cutter or fork until pastry forms walnut size. Add water, only enough to bind the pastry, toss. Divide pastry in two. Roll out and fit into 2 x 9 inch (22 cm) pie dishes. Sprinkle each crust with romano cheese. Blend eggs, ricotta, garlic and basil together until smooth. Pour into pie shells. Arrange tomatoes on top of ricotta mixture. Brush with oil. Sprinkle with thyme, salt and pepper. Bake in preheated 375 F (190 C) oven for 20 to 25 minutes. Cool to room temperature. Makes 2 pies