Wednesday, November 25, 2015

Artichoke and sun-dried tomato tart with herb salad
2C flour
¼ tsp. salt
½ tsp. sugar
6 oz. (1-1/2 sticks) unsalted butter, cold, cut into cubes
1/3C cold water (approximately)

5 eggs
3/4C ricotta cheese
14 oz. jar grilled artichoke hearts, drained
1C grated Swiss cheese
2 Tbsp. plumped sun-dried tomatoes
1/4C fresh basil leaves, thinly sliced
1/4C Parmesan cheese, grated
salt and freshly ground pepper to taste

3C herb salad
1C baby heirloom tomatoes, cut in half
1/4C vinaigrette of choice

For the pastry:  Pulse flour, salt and sugar in food processor.  Pulse in butter until crumbly.  Pulse in water until a dough consistency is formed – do not over-process.  Form dough into a disk, wrap in plastic wrap and chill 30 minutes.  Roll out into a 12-inch circle and line a 10-inch tart pan with removable bottom.  Chill 30 minutes.  Line tart with parchment and pie weights and bake in a 400F oven until edges are slightly golden.  Remove parchment and pie weights, prick bottom with a fork and bake 5 more minutes.  Let cool.  Reduce oven to 350F.

For the filling:  Whisk eggs until smooth, then whisk in the ricotta cheese until well blended.  Add artichoke hearts, Swiss cheese, sun-dried tomatoes, basil, salt and pepper to taste.  Pour filling into crust and sprinkle with parmesan cheese.  Bake until filling is set and
puffed – about 25 minutes.  Let cool 10 minutes in tart pan. 

For the salad: Toss herb salad and tomatoes with vinaigrette.  Slice tart and divide among plates.  Garnish with salad.
MAKES:  8 servings

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