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INGREDIENTS FOR THE DOUGH
- 140 g cold butter
- 210 g all-purpose flour
- Egg yolk
- 5 tablespoons ice water
- 2 pinches of salt
INGREDIENTS FOR THE FILLING
- 400 g ricotta
- 100 g cheddar
- 3 eggs
- 3 cloves garlic
- Handful of flat-leaf parsley
- Handful of basil
- 1/2 handful of oregano
- Salt
- Pepper
- approx. 600 g mixed-color tomatoes
INSTRUCTIONS
- 1Start by preparing the dough. Using your fingertips or a food processor, combine butter, flour, and salt to create a crumbly mixture. Then add the egg yolk and ice water and knead into a smooth, slightly sticky dough. Press it with your fingers into a tart pan about 25 cm in diameter to form an even layer. Prick the bottom of the tart evenly with a fork and transfer to the refrigerator for at least 45 minutes.
- 2Preheat the oven to 180°C and prepare the filling. Mix the ricotta with minced garlic and eggs, then stir in chopped parsley, basil, and oregano, season with salt and pepper. Finally, add the coarsely grated cheddar, and slice the tomatoes into thin rounds.
- 3Pour the prepared filling into the tart pan and arrange the tomato slices evenly on top, they can slightly overlap. Place in the preheated oven and bake for about 60 minutes, or until the tart is lightly golden and the tomatoes are soft.
- 4Let the finished tart cool slightly, season with salt and pepper, and garnish with basil leaves.
Markéta Marešová
Markéta is a food blogger and food photographer. You might know her from the blog Lžička Cukru, where she creates great sweet and savory recipes that anyone can master. Food and trying new combinations are Markéta's passion.