Tomato, Basil, and Cheese Tart with Pancetta Crust

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Name: Tomato, Basil, and Cheese Tart with Pancetta Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: For the pastry:; 1/4 pound pancetta* or bacon; 1 1/4 cups all-purpose flour; 1/4 teaspoon kosher salt; 6 tablespoons unsalted butter cut into small pieces and chilled; 2 tablespoons chilled vegetable shortening; For the filling:; 4 large tomatoes sliced 1/3 inch thick; 1 teaspoon kosher salt plus more for sprinkling the tomatoes; 1 cup firmly packed fresh basil leaves plus 3 sprigs fo; 1/2 cup plus 2 tablespoons whole-milk ricotta cheese; 2 large eggs lightly beaten; 1 cup coarsely grated whole-milk mozzarella cheese; 1/2 cup freshly grated Parmigiano-Reggiano; Freshly ground black pepper to taste; About 1 tablespoon extra virgin olive oil for brushing

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INGREDIENTS

For ; the pastry:
1/4 pound pancetta* or bacon
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
6 tablespoons unsalted butter ; cut into small pieces and chilled
2 tablespoons chilled vegetable shortening
For ; the filling:
4 large tomatoes ; sliced 1/3 inch thick
1 teaspoon kosher salt plus more for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 sprigs fo
1/2 cup plus 2 tablespoons whole-milk ricotta cheese
2 large eggs ; lightly beaten
1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup freshly grated Parmigiano-Reggiano
Freshly ; ground black pepper to taste
About ; 1 tablespoon extra virgin olive oil for brushing

INSTRUCTIONS

To prepare the pastry, finely chop the pancetta. Cook in a small skillet, stirring often, over medium-high heat until lightly colored, 5 to 7 minutes. Drain on paper towels until cooled. Combine the flour, salt, and pancetta in a large bowl. Add the butter and shortening. Blend with a pastry blender or your fingertips until the mixture resembles the texture of small peas. Add 3 to 4 tablespoons ice water or enough to form a dough, tossing the mixture until the water is incorporated. Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Flatten slightly, dust with flour, and chill, wrapped in plastic wrap, for 1 hour.

Roll out into a disk 1/8 inch thick on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom, cut off excess dough from the edges, and prick the bottom lightly with a fork. Chill for 1 hour and preheat the oven to 375?F. Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

To make the filling, turn down the oven to 350?F. Sprinkle the tomato slices on both sides with the additional salt and drain in a colander. Combine the basil leaves, ricotta, and eggs in a food processor and process until blended. Add the teaspoon of salt, the mozzarella, the Parmigiano-Reggiano, and pepper. Process until just combined.

Pat the tomato slices dry with paper towels. Line the bottom of the shell with the tomato end pieces and spoon on the cheese mixture. Arrange the remaining tomato slices in one layer, overlapping slightly, over the cheese mixture. Brush the top with olive oil and bake until the cheese mixture is set, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Serve hot or at room temperature, garnished with sprigs of basil.

NOTES

this makes a nice light meal when served with a salad

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Tomato, Basil, and Cheese Tart with Pancetta Crust

For the pastry:
1/4 pound pancetta* or bacon
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
6 tablespoons unsalted butter cut into small pieces and chilled
2 tablespoons chilled vegetable shortening
 For the filling:
4 large tomatoes sliced 1/3 inch thick
1 teaspoon kosher salt plus more for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 sprigs fo
1/2 cup plus 2 tablespoons whole-milk ricotta cheese
2 large eggs lightly beaten
1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup freshly grated Parmigiano-Reggiano
 Freshly ground black pepper to taste
 About 1 tablespoon extra virgin olive oil for brushing

Roll out into a disk 1/8 inch thick on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom, cut off excess dough from the edges, and prick the bottom lightly with a fork. Chill for 1 hour and preheat the oven to 375?F.  Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

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Nutrition

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Serving Size: 1 recipe (1284g)
Recipe Makes: 1

Calories: 1581
Calories from Fat: 828 (52%)

Amt Per Serving		% DV

	Total Fat 92g	123 %
	Saturated Fat 50.4g	252 %
	Monounsaturated Fat 25.9g
	Polyunsanturated Fat 6.6g
Cholesterol 1029.2mg		317 %
Sodium 2612.5mg		90 %
Potassium 2208.9mg		58 %
Total Carbohydrate 146.2g		43 %
	Dietary Fiber 13g	52 %
	Sugars, other 133.2g
Protein 47.8g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1581

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