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Ingredients
- 1Â 1/4 c. Flour
- 3/4 stk Cool unsalted butter cut into bits
- 2 Tbsp. Cool vegetable shortening
- 1/4 lb Sliced lean bacon cooked, liquid removed,
- Â Â cooled, and crumbled
- 1/4 tsp Salt
- Â Â Raw rice for weighting the shell
- 4 lrg Hard-ripe tomatoes - (abt 2 lbs) sliced 1/3"-thick
- 1Â 1/2 tsp Salt plus additional
- Â Â for sprinkling the tomatoes
- 1 c. Fresh basil leaves - (firmly packed) plus
- 3 x Basil sprigs for garnish
- 1/2 c. Whole lowfat milk ricotta plus
- 2 Tbsp. Whole lowfat milk ricotta
- 2 lrg Large eggs beaten lightly
- 1/4 lb Whole lowfat milk mozzarella grated coarsely
- 1/2 c. Freshly-grated Parmesan
- Â Â Vegetable oil for brushing
- Â Â tomatoes
Directions
- Make the shell: In a large bowl blend the flour, the butter, the shortening, the bacon, and the salt till the mix resembles meal. Add in 3 to 4 Tbsp. ice water, or possibly sufficient to create a dough, tossing the mix till 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 proportionately and form it into a ball. Flatten the dough slightly, dust it with flour, and refrigerateit, wrapped in waxed paper, for 1 hour. Roll the dough into a 1/8-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 refrigerateit for 30 min. Line the shell with foil, fill with the rice, and bake the shell in the lower third of a preheated 425 degree oven for 15 min. Remove the rice and foil carefully, bake the shell for 3 to 5 min more, or possibly till it is pale golden brown, and let it cold in the pan on a rack.
- Make the filling: Sprinkle the tomato slices on both sides lightly with the additional salt and let them drain on paper towels. In a food processor or possibly blender puree the basil leaves with the ricotta, add in the Large eggs, and blend the mix till it is combined. Add in the remaining 1 1/2 tsp. salt, the mozzarella, the Parmesan, and pepper to taste and blend the mix till it is just combined.
- Pat the tomato slices dry with paper towels, line the bottom of the shell with the tomato end pcs, and spoon the cheese mix over the end pcs, smoothing the mix. Arrange the remaining tomato slices in one layer, overlapping them slightly, over the cheese mix and brush them with the oil. Bake the tart in a preheated 350 degree oven for 40 to 50 min, or possibly till the cheese mix is set. Transfer the tart to a rack, let it stand for 10 min, and garnish it with the basil sprigs. Serve the tart warm or possibly at room temperature.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 450 | |
| Calories from Fat 299 | 66% |
| Total Fat 33.76g | 42% |
| Saturated Fat 16.27g | 65% |
| Trans Fat 1.43g | |
| Cholesterol 141mg | 47% |
| Sodium 421mg | 18% |
| Potassium 195mg | 6% |
| Total Carbs 22.28g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.07g | 1% |
| Protein 14.45g | 23% |
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