I’ve been looking for a tart pan for what seems like years. A random trip to Home Goods today brought me multiple joys! I got a French press (been wanting to try French press coffee for a while) and….you guessed it…a tart pan!!!
With pan in hand, I journied to Publix where I picked up heirloom tomatoes, chevre, provolone, smoked mozzarella, and ricotta…
I probably should have made a true pie/tart crust but instead, I halved my favorite pizza crust recipe. If you want to make MY favorite pizza crust recipe, look back thru my blog or locate The Great American Baking Book.
Then, I pre-baked it for 10 minutes at 425 degrees. And here are the rest of the ingredients I used:
1 medium Vidalia onion
4 large cloves of garlic crushed and minced
3 1/2 tbsp ricotta cheese
4 oz chevre
1 huge heirloom tomato or 2 medium, sliced
3/4 c shredded provolone
6 oz smoked mozzarella, sliced
1/8 tsp sea salt
Pinch ground pepper
1/2 tsp Italian seasoning
Chiffonade leaves of basil
As you pre-bake the crust in a tart pan, mix the ricotta, chevre, salt, pepper, Italian seasoning, 2 cloves of garlic. Saute the onions until caramelized.
On the tart (baked for 10 min at 425°), spread the ricotta/chevre mixture first. Then add the caramelized onions. Layer the sliced tomatoes next. Sprinkle with grated provolone. Top with smoked mozzarella slices.
Bake at 425° for 25 minutes. Remove from oven and sprinkle with 2 cloves of minced garlic and basil chiffonade. Let it rest for about 3-5 minutes.
It’s thick and rich….one piece will probably do ya. But I guarantee it will be awesome tomorrow too!