Ingredients:
For the crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1/4 cup ice water
For the filling:
4-5 medium ripe tomatoes, sliced
1 tablespoon salt (for draining tomatoes)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 clove garlic, minced
2 tablespoons French Countryside seasoning
1 tablespoon olive oil
Fresh basil leaves for garnish (optional)
Instructions:
Prepare the crust:
In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Prepare the tomatoes:
Lay the tomato slices on a paper towel-lined baking sheet. Sprinkle with the tablespoon of salt and let them sit for about 30 minutes to draw out excess moisture. Pat them dry with additional paper towels. Preheat the oven:
Preheat your oven to 375°F (190°C). Roll out the dough:
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough. Prepare the filling:
In a medium bowl, combine the mozzarella, Parmesan, ricotta, minced garlic, and French Countryside seasoning. Assemble the tart:
Spread the cheese mixture evenly over the bottom of the tart crust. Arrange the tomato slices on top of the cheese mixture in a circular pattern, overlapping slightly.
Drizzle the tomatoes with olive oil. Bake the tart:
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Garnish and serve:
Let the tart cool slightly before garnishing with fresh basil leaves, if desired. Slice and serve warm or at room temperature.
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