This recipe was born out of necessity. Well, not really necessity, but maybe a desire to not let food go to waste! I had a container of grape tomatoes right on the verge of going bad. Can you see the wrinkly skin in the photo?
I also had a partial batch of partial wheat pate brisee (pie dough) left. The wheat doesn't hold as long as the white does, so I needed to use this as well. So, this recipe was created.
Look at that flaky crust!! It giving me all the feels right now.
Ricotta and Tomato Tart
- ½ batch partial wheat pie dough, recipe below
- ¼ cup ricotta,I used skim
- 2 ounces light cream cheese
- 1 teaspoon italian seasoning
- ½ teaspoon minced garlic
- 2 tablespoons grated parmesan
- 1-3 cups cherry, grape or thinly sliced regular tomatoes. This will depend on how many tomatoes you prefer.
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 egg
- Preheat oven to 395 degrees.My tart was a free form type. If you prefer, you can bake this in a 6 or 8 inch pie pan. If you want to do a free form like I did, simply roll out dough to a 12 inch circle. The filling was fairly thin, so I decided to roll in edges first. This worked as a container of sorts for the filling. Next, pour in filling, making sure it reaches the edges. You can either slice the smaller tomatoes or leave them whole. I chose to slice mine. Top filling with tomatoes. The amount of tomatoes used is a personal preference. I like tomatoes, but didn't use that many. Bake for 15-20 minutes until outer crust is golden brown. Allow it to cool for several minute before slicing. Then sit down and enjoy this little piece of heaven.
Partial Wheat Pie Dough
- 1 ½ cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- ⅓ cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Gluten Free Pie Dough
- 1 ¼ cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- ½ teaspoon salt
- ½ cup butter, chilled and cubed
- ¼ cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don't overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.