Three-tomato tart

10 servings

Ingredients

Quantity Ingredient
3 tablespoons Grated Parmesan cheese
2 Egg whites
1 cup Low-fat ricotta cheese
2 cloves Garlic, minced
1 tablespoon Fresh lemon thyme or thyme, snipped
2 larges Tomatoes, sliced
5 Yellow or red cherry
Tomatoes, sliced
2 Red cherry tomatoes, sliced
1 tablespoon Olive oil
2 teaspoons Fresh lemon thyme or thyme, snipped
1¼ cup All-purpose flour
¼ teaspoon Salt
⅓ cup Shortening or lard
4 tablespoons Cold water

Directions

PASTRY FOR SINGLE-CRUST PIE

Prepare Pastry Dough: In a mixing bowl, stir together flour and salt.

Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat, using 2 to 3 more tablespoons cold water, until all is moistened. Form dough into a ball. On a lightly floured surface, using a lightly floured rolling pin, roll pastry into a circle about 12 inches in diameter. Transfer to a 10-inch 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 in a 450F oven for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or until pastry is nearly done.

Remove from oven. Reduce oven temperature to 325F. Sprinkle tart shell with Parmesan cheese.

Meanwhile, in a mixing bowl beat egg whites slightly. Stir in ricotta cheese, garlic and 1 tablespoon thyme; spread over pastry.

Overlap large tomato slices in a circle around edges. Arrange yellow cherry tomatoes in a circle within tomato ring. Fill center with red cherry tomatoes. Stir together olive oil and 2 teaspoons thyme. Brush tomatoes with oil mixtures.

Bake tart in a 325F oven for 25 to 30 minutes or until heated through and nearly set. Serve warm or at room temperature. Store leftovers in the refrigerator. Makes 10 to 12 appetizer servings.

Typed by Roberta Thompson Source: Country Home Book of Herbs, Meredith Books ISBN 0-696-00083-0

Submitted By CHAT CAT #2 @4203 On 07-12-95

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