-
Please read full directions before preparing the tart.
-
Note: Prepare the crust 1 hour prior to serving. The crust needs time to cool completely before making the tart.
-
Position a rack in the lower third of an oven.
-
Preheat oven to 400F
-
----------------------
-
For the crust:
-
Take the crust out of the fridge ½ hour before preparing.
-
Gently press the dough into a tart pan and leave a small overhang around the rim.
-
To make the sides thicker than the bottom, fold in the excess dough and press it into the sides or the pan.
-
Refrigerate the pie crust 10 minutes.
-
After 10 minutes, place the tart pan on a baking sheet.
-
Cut a sheet of parchment the size of the tart pan and place it inside the pan on top of the unbaked crust.
-
Fill the pan with uncooked raw beans or pie weights.
-
If using store bought piecrust, bake the crust according to package directions.
-
If using homemade pie crust, follow the directions below.
-
Bake the crust for 10-12 minutes then remove the parchment paper and beans/weights.
-
Continue baking 6-10 minutes or until the crust is baked through and light golden brown.
-
Transfer the tart pan to a wire rack and let cool completely in the pan.
-
---------------
-
For the filling:
-
In a medium bowl, combine mascarpone, ricotta (or goat cheese), Parmesan and basil then mix well.
-
Add salt and pepper to taste (be careful with the salt – Parmesan cheese is already salty).
-
Use a small offset spatula or rubber spatula to spread the filling mixture into the cooled tart shell.
-
Top with tomato slices.
-
Sprinkle with sea salt (opt.) and basil leaves.
-
Drizzle with your favorite balsamic vinegar (optional)
-
Serve immediately. *see notes