FOR THE SHELL
1 1/4 c All-purpose flour
3/4 Stick cold unsalted butter;
-cut into bits (6
; tablespoon)
2 tb Cold vegetable shortening
1/4 lb Sliced lean bacon; cooked,
-drained,
; cooled, and
; crumbled
1/4 ts Salt
Raw rice for weighting the
-shell
FOR THE FILLING
4 lg Firm-ripe tomatoes; sliced
; horizontally,
; 1/3-inch thick
; (about 2 pound)
1 1/2 ts Salt plus additional for
-sprinkling the
; tomatoes
1 c Firmly packed fresh basil
-leaves plus 3
; basil sprigs for garnish
1/2 c Plus 2 tablespoon whole-milk
-ricotta
2 lg Eggs beaten lightly
1/4 lb Whole-milk mozzarella;
-grated coarse
1/2 c Freshly grated Parmesan
Vegetable oil for brushing
-the tomatoes
Make the shell: In a large bowl, blend the flour, butter, shortening,
bacon, and salt until the mixture resembles meal. Add 3 to 4 tablespoon ice
water, or enough to form a dough, tossing the mixture until the water is
incorporated. Knead the dough lightly with the heel of the hand against a
smooth surface for a few seconds to distribute the fat evenly and form it
into a ball.
Flatten the dough slightly, dust it with flour, and chill it, wrapped in
wax paper, for 1 hour. Roll the dough into a 1/3-inch thick round on a
floured surface and fit it into a 9-inch tart pan with a removable fluted
rim. Prick the shell lightly with a fork and chill it for 30 minutes. Line
shell with foil, fill foil with the rice, and bake shell in lower third of
a preheated 425oF oven for 15 minutes. Remove rice and foil carefully, bake
the shell for 3 to 5 minutes more, or until it is pale golden, and let it
cool in the pan on a rack.
Make the filling: Sprinkle tomato slices on both sides lightly with
additional salt and let them drain on paper towels. In a food processor or
blender, pure’e the basil leaves with the ricotta, add the eggs, and blend
the mixture until it is combined. Add the remaining 1 1/2 teaspoon salt,
mozzarella, Parmesan, and freshly grated black pepper to taste and blend
the mixture until it is just combined. Pat the tomato slices dry with paper
towels, line the bottom of the shell with the tomato end pieces, and spoon
the cheese mixture over the end pieces, smoothing the mixture.
Arrange remaining tomato slices in one layer, overlapping them slightly,
over the cheese mixture and brush them with the oil. Bake the tart in a
preheated 350 degrees F oven for 40 to 50 minutes, or until the cheese
mixture is set. Transfer the tart to a rack, let it stand for 10 minutes,
and garnish with the basil sprigs. Serve the tart hot or at room
temperature. Serve 6.
1987 ‘Best of
Yields
1 servings