INGREDIENTS:4 Tbsp. butter
1 Tbsp. shortening
1 cup all-purpose flour
2 Tbsp. olive oil
1 tsp. minced garlic
¼ tsp. salt
1/8 tsp. ground black pepper
2 lbs. (4 large) fully ripened Florida tomatoes
1 Tbsp. pine nuts, toasted, coarsely chopped
3-4 Tbsp. water
½ cup ricotta cheese
1 5.2-oz. package Boursin cheese
1 egg, separated
1 Tbsp. minced basil
as needed, fresh tomato salsa (recipe follows) DIRECTIONS:In a bowl, cut butter and shortening into flour, using two knives or a pastry blender, until mixture resembles large peas. Add pine nuts; using a fork, stir in 1 Tbsp. water at a time just until dough forms (3-4 Tbsp. water). Wrap in plastic wrap; chill up to 1 hour. Preheat oven to 425°F. In a small bowl, combine olive oil, garlic, salt and pepper; set aside. Cut tomatoes in ½-inch thick slices. Arrange slices on a parchment-lined baking sheet; brush lightly with reserved seasoned oil mixture. Roast until excess moisture has evaporated and tomatoes are slightly shriveled, about 20 minutes. On a lightly floured surface, roll pastry into an 11-inch circle. Fit into a 9-inch tart pan. Trim edge and pierce pastry with fork tines. Bake at 425°F until edges just start to brown, about 10 minutes. Remove pastry from oven; reduce heat to 350°F. In a bowl, blend together ricotta, Boursin, egg yolk and basil. Beat egg white until frothy; gently stir into cheese mixture. Arrange tomato slices in prepared pastry shell, overlapping as necessary. Pour cheese mixture over tomatoes; smooth top with a knife. Bake at 350°F until filling is set, about 35 minutes (do not brown). Cool and cut in wedges. Serve tart topped with Fresh Tomato Salsa; garnish with fresh basil leaves and toasted pine nuts, if desired.
For fresh tomato salsa: Seed and coarsely chop 1 fully ripened Florida tomato. Toss with 1 Tbsp. minced basil, ¼ tsp. salt and 1/8 tsp. ground black pepper. Yields 1 ¼ cups salsa. SERVINGS:8 servings From:Rhonda Groh PHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE