Tomato Tart with Pecorino Romano (Crostata di Pomodoro al Pecorino Romano)
This is a good antipasto dish or cut into smaller pieces, it can be served as an hors d'oeuvre. Think of the shell as a base and fill it with whatever the season offers, such as a lavish assortment of mushrooms, a mosaic of zucchini and asparagus, or something as simple as potato or squash. From the book "Lidia's Italian Table." Makes one 10-inch tart; 6 servings
From Lidia's Kitchen
Recipe Ingredients
- For the crust:
- - 2 cups unbleached all-purpose flour
- - 1/4 teaspoon salt
- - 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- - 1/4 cup (1/2 stick) unsalted margarine or 1/4 cup solid vegetable shortening, cut into 4 pieces
- - Grated zest (yellow part only, without the underlying white pith) of 1 lemon
- - 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme, crumbled
- - 4 to 6 tablespoons ice water
- For the filling:
- - 1/4 cup extra virgin olive oil
- - 2 cups sliced (1/2-inch-thick) leeks (white and light green parts only), well washed and drained
- - Salt and freshly ground black pepper
- - 2 tablespoons chopped fresh oregano leaves
- - 2 medium-size ripe but firm tomatoes, cored, cut in half, and sliced 1/4 inch thick
- - Sprigs fresh oregano (optional)
Recipe Instructions
- Make the crust. In the work bowl of a food processor fitted with the metal blade, combine the flour and salt. Add the butter, margarine, lemon zest, and thyme. Pulse until the mixture resembles very coarse meal, about 10 seconds total. Sprinkle 1/4 cup of water over the flours mixture and process just until incorporated. The dough should just hold together in the bowl, but not be wet or sticky. If it doesn't hold together, add enough of the remaining ice water a little at a time, processing very briefly after each addition, until the dough is the proper consistency. Turn the dough out onto plastic wrap and knead it lightly into a ball. Wrap the dough securely and chill for at least 1 hour, or up to 2 days.
- On a lightly floured board, roll out the dough to a 12-inch circle about 1/4 inch thick. Fold the fough circle in half and place over half of a 10-inch tart pan with a removable bottom. Unfold the dough and gently press it into the corners and up the sides of the pan. Trim the overhanding dough to an even 1/4 inch. Fold the overhaning sough over between the dough and the sides of the pan to form a lip of double-thick dough around the edge of the crust. Press a slightly smaller empty tartlet pan on top of the dough to prevent the crust from puffing up while baking. (Alternatively, you can line the dough with aluminum foil and fill the crust with two cups uncooked rice or beans, spread into an even layer.) Chill the tart shell fo at least 30 minutes, or up to 4 hours.
- Preheat the over to 375 degrees F.
- Prepare the filling ingredients. In a medium-size skillet, heat 2 tablespoons of the oil over medium heat. Add the leeks and cook, stirring often, until tender, about 10 minutes. Season the leeks with salt and pepper and set aside. In a small bowl, toss the grated cheese and oregano together and set aside.
- Bake the weighted tart shell for 15 minutes. Carefully remove the innter tart pan or aluminum foil and weights. Prick the bottom and sides of the crust at 1/2-inch intervals with a fork and return the tart shell to the oven. Bake until light golden brown, another 15 to 20 minutes. Remove and let cool completely. (Leave the oven on.)
- Spread the leeks in an even layer over the bottom of the art shell. Arrange the tomato slices, overlapping them slightly in concentric circles on top of the leeks. Season the tomato slices with pepper and drizzle with the remaining 2 tablespoons olive oil. Sprinkle the grater cheese mixture over the tomatoes. Bake the tart until the cheese is light golden brown, about 15 minutes.
- Serve warm, decorated with sprigs of fresh oregano, if desired.