Tomato and White Sultana Tart

 
 

1 cup all-purpose flour

½ cup whole wheat flour

½ tsp salt

½ cup (1 stick) butter, chilled and diced

½ cup ice water

1 (15-ounce) container ricotta cheese

2 eggs

¼ cup chopped parsley

1 jar Le Bon Magot Tomato and White Sultana Chutney, divided

2 pints cherry tomatoes, halved

Recipe courtesy Alexandra Zeitz, Drexel Food Lab

Preheat oven to 325°F. Grease a 9½-inch tart pan and place on baking sheet.

To make crust, in a medium bowl, combine all-purpose flour, whole wheat flour and salt. Cut butter into dry ingredients. Butter should be the size of peas and resemble a coarse meal. Slowly add ice water to flour mixture, mixing until a dough forms.

Turn dough onto a floured surface and lightly knead, about two minutes. Flatten dough into a disk and wrap in plastic wrap. Chill for 30 minutes. Once dough has chilled, roll into a disk, ¼ inch thick.

Carefully place pie dough over tart shell. Press dough into pan, making sure there is a crease where the sides and bottom meet. Remove all excess dough that hangs off edge of pan. Using a fork, poke holes in dough, all over the bottom and sides of pan. Bake for about 25 minutes, or until crust starts to turn golden brown. Allow to cool.

In a large bowl, place ricotta cheese, eggs, parsley and 7 ounces of Le Bon Magot Tomato and White Sultana Chutney, reserving remaining ounce for later. Whisk together until smooth. Pour cheese into prepared tart shell and spread into an even layer.

Arrange tomatoes in a single layer on top of cheese, with seed side facing up. Place tart into oven and bake for 30 minutes, or until the middle is set.

In a small bowl, whisk remaining ounce of tomato chutney with 2 tablespoons water. Pour glaze over tart, spreading carefully with a pastry brush. Return tart to oven for about 5 minutes, or until the glaze sets. Allow tart to cool slightly before serving.