Posted by jeanndan 05-18-99 11:09 AM
1 & 1/4 cups all purpose flour
1/4 tsp. Salt
1/3 cup shortening
3 T. grated Parmesan cheese
2 egg whites
1 cup low-fat ricotta cheese
2 cloves garlic, minced
1 T. snipped fresh lemon thyme, or 1 tsp. dried thyme, crushed.
2 large tomatoes, cored and sliced horizontally
5 yellow or red cherry tomatoes, sliced horizontally
2 red cherry tomatoes, sliced horizontally
1 T. olive oil
2 tsp. snipped fresh lemon thyme or thyme, or 1/2 tsp. dried thyme, crushed
In a small mixing bowl stir together flour and salt.
Cut in shortening until pieces are size of small peas.
Sprinkle 1 T. cold water over part of mixture; gently toss with a fork.
Push to side of bowl. Repeat, using 2 to 3 more T. cold water, until all is moistened.
Form dough into a ball, wrap and chill for at least 30 minutes.
Preheat oven to 450.
On a lightly floured surface, using a lightly floured rolling pin, roll pastry into a circle about 12" in diameter.
Transfer to a 10" tart pan; ease pastry into pan. Trim pastry even with rim of pan. Do not prick pastry.
Line pastry shell with a double thickness of heavy-duty foil.
Bake pastry for 5 minutes, or until pastry is nearly done. Remove from oven.
Reduce oven temperature to 325 degrees. Sprinkle tart shell with Parmesan cheese.
Meanwhile, in a mixing bowl beat egg whites slightly. Stir in ricotta cheese, garlic, and 1 T. thyme; spread over pastry.
Overlap large tomatoe slices in a circle around edge. Arrange yellow cherry tomatoes in a circle within tomato ring.
Fill center with red cherry tomotoes.
Stir together olive oil and 2 tsp. thyme. Brush tomatoes with oil mixture.
Bake tart in a 325 degree oven for 25 to 30 minutes or till heated through and nearly set.
Serve warm or at room temperature. Store leftovers in refrigerator.
Serves 10-12 as an appetizer.
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