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Tomato Tart Ricotta tomatoes pepper salt salt olive oil dough Pea Flour flour baking powder salt cornmeal
Viewed: 51 - Published at: 3 years agoIngredients
- The Tomato Tart
- 1/2 cup Harissa
- 1/2 cup Ricotta
- 1 cup Sliced tomatoes (I used grape)
- Pepper to Taste
- Salt to Taste
- Any Finishing Salt that you enjoy
- Olive Oil for brushing the crust
- The Tart/ Pizza Dough
- 4 ounces Garbanzo Bean/ Chick Pea Flour (about 1 cup)
- 8 ounces All purpose flour (about 2 cups) + some for dusting
- 1 tablespoon Baking Powder
- 12 ounces Beer (I used a Stella Artois but any light beer is good)
- 1/2 teaspoon Salt
- Cornmeal for Dusting the Pan
Method
- Preheat your oven to 400 degrees
- In a large bowl mix together all the dry ingredients for the 'tart dough'.
- Add in the beer to the mix and mix well. This dough will be really sticky, depending on the humidity where you are you might need to add more flour to thicken the dough up a bit.
- Dust 2 metal sheet pans with cornmeal and split your dough in half
- Take one half of your dough and one pan and roll/ pat our your dough into a rustic pizza shape on your pan, flour as needed
- Repeat with the the above with the second pan and half of the dough
- On each pizza spread out about half of the harissa stopping about 1" from the edge of the crust
- On top of the Harissa spread out half of the ricotta on each pizza
- Lightly salt and pepper the ricotta
- Lay out your sliced tomatoes on top of the ricotta, if you want to can lay them out in a nice pattern or just throw them on, whichever works for you
- Fold over the portion of the dough with out the harissa and ricotta on top of the tomatoes and ricotta to make a rustic tart
- Salt and pepper the tomatoes and lightly brush the crust with olive oil
- Cook each pizza 'tart' for about 20-25 minutes until lightly brown
- Once the pizza 'tart' is done finish with a little bit of your finishing salt and cut into pieces and serve!
