Canadian Living – September 2019

CANADIAN LIVING SEPTEMBER 2019 | 19

RUSTIC

TOMATO TART

MAKES 4 TO 6 SERVINGS

HANDS-ON TIME 15 MINUTES

TOTAL TIME 55 MINUTES

4 tsp olive oil, divided

3 shallots, minced

½ cup ricotta cheese

½ cup grated Parmesan cheese

½ cup crumbled feta cheese

salt and pepper

½ cup basil pesto

½ cup Mutti Finely Chopped

Tomatoes (Polpa)

1 single-crust pie pastry

(homemade or

store-bought)

1 cup cherry tomatoes, halved

3 heirloom tomatoes, sliced

into rounds

2 tbsp fresh thyme leaves

1 tbsp fennel seeds

1 egg

2 tbsp small fresh basil leaves

In small skillet, heat half the oil over

medium-low heat; cook shallots, stir-

ring occasionally, until softened, 3 to

4 minutes. Let cool slightly. Transfer

to bowl, along with ricotta, Parmesan

and feta; season with salt and pepper.

Set aside.

In separate bowl, combine pesto

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with salt and pepper.

Preheat oven to 400°F. On work

surface, sprinkle cornmeal over sheet

of parch ment paper; roll out pastry

into 16-inch round. Transfer paper

and pastry to baking sheet. Spread

ricotta mixture over pastry, leaving

COOK THE COVER

Tomato tart

2-inch border all around. Top with

pesto mixture, cherry tomatoes and

heirloom tomatoes. Drizzle with

remaining oil; sprinkle thyme and

fennel seeds over top. Season with

salt and pepper.

Fold pastry toward centre to form

11-inch pie with border. In small bowl,

whisk together egg and 1 tbsp water;

brush over top of border.

Bake until pastry is golden around

edge, about 30 minutes. Let cool on

rack for 5 minutes. To serve, cut into

wedges; garnish with basil leaves.

(Can be refri gerated for up to 1 day or

frozen for up to 1 month.)

PER EACH OF 6 SERVINGS 515 cal, 12 g pro, 37 g total

fat (18 g sat. fat), 34 g carb (3 g dietary fibre), 105 mg

chol, 1075 mg sodium.

Savour the best of tomato

season with a free-form tart

that focuses on the fresh

flavour of these little bites

of delight.

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