Roasted Tomato Tart - butter

Method

• Pre-heat oven to 425 degrees.
• For crust: Cut the butter and shortening into the flour until the mixture resembles large peas.
• Add the pine nuts.
• Add water, one tablespoon at a time, just until dough forms.
• Wrap the ball of dough in plastic, and chill for one hour.
• On a lightly flour surface, roll into an 11 inch circle.
• Place into a 9-inch tart pan, trim edges and prick with a fork.
• Bake until the edges start to brown, about 10 min.
• Remove from oven and set aside.
• (If using frozen pie crust, blind bake according to package directions in a 9-in.
• tart or pie pan.)
• Combine all ingredients for Fresh Tomato Salsa and set aside.
• (Makes 1 1/2 cups.)
• Combine olive oil, garlic, salt and pepper in a small bowl.
• Cut tomatoes into 1/2-inch thick slices.
• Arrange on a baking sheet that has been sprayed with Pam.
• Brush tomatoes lightly with the seasoned oil.
• Roast about 20 minutes until excess moisture evaporates and tomatoes are slightly shriveled.
• Reduce oven heat to 350 degrees.
• Combine the ricotta, Boursin or cream cheese, egg yolk, and basil.
• Beat the egg white until frothy; gently stir into cheese mixture.
• Arrange tomato slices in the pastry shell, overlapping as necessary.
• Pour the cheese mixture on top of tomatoes, smoothing the top.
• Return to oven and bake until filling is set, about 35 min.
• Cool slightly and serve with Fresh Tomato Salsa.