Three Cheese and Tomato Tart
Ingredients
- Favorite pie dough recipe or store-bought pie crust
- 4 large tomatoes cut in 80 mm (1/3 in) thick sections
- 250 ml (1 cup) fresh basil leaves, well packed
- 170 ml (2/3 cup) Ricotta
- 2 large eggs, lightly beaten
- 125 g (4 oz) Baluchon, grated
- 125 ml (1/2 cup) Raclette From Here, grated
- 5 ml (1 tsp.) olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Preparation
With a food processor, purée the basil leaves, Ricotta and eggs to a smooth mixture. Add eggs and mix until preparation is uniform. Add the Baluchon and Raclette From Here. Add salt and pepper to taste. Mix until the filling is consistent.
Use paper towel to throughly dry tomato sections on both sides. Place enough tomato sections on tart to cover. Set aside remaining tomato sections.
Spread the cheese mixture over the tart, smoothing the surface well. Cover with remaining tomato sections, slightly overlapped. Brush with olive oil.
Bake tart at 350°F (175°C) for 45 minutes or until the cheese filling is firm.
Let cool 10 minutes. Remove from mould. Garnish with fresh basil leaves.
Portions 6
Preparation time
30 minutes
Cooking time
45 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012