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1
Using a food processor to make dough is a modern time saver.
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2
The downside is that the blade can really overwork the dough; so be sure to use short bursts of power, not long, sustained ones.
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Pulse the flour, salt, and sugar together in a food processor.
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Put in the chunks of butter, a little at a time, and pulse just until the dough resembles cornmeal.
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Add the egg yolk and the ice water; pulse again for a second just to pull the dough together.
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6
Lightly dust the counter with flour.
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Dump the dough out and briefly knead it by hand into a ball.
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8
Again, do not overwork the dough or it will become as tough as shoe leather.
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9
Wrap it tightly in plastic and let it rest and chill in the refrigerator for 30 minutes or even overnight.
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10
This lets the protein in the flour relax and also firms up the butter particles.
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11
Using a rolling pin, roll the dough out on a lightly floured surface to a 12-inch circle.
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12
Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 10 1/2-inch tart pan with a removable bottom.
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Press the edges into the sides of the pan.
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14
It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges.
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Fold the excess dough inside to reinforce the rim.
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16
Put the tart in the fridge for 15 minutes to relax.
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Preheat the oven to 350F.
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18
Prick the bottom of the shell with a fork.
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19
Lay a piece of aluminum foil on the bottom of the tart shell and fill it with 1 cup of dried beans.
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The weight of the beans will keep the pie dough flat so it doesnt bubble when hit with the initial heat.
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Bake for 30 minutes.
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22
Lift out the beans in the foil, return the tart shell to the oven, and bake for another 10 minutes, or until lightly golden.
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23
Beat the egg white with 1 tablespoon of water.
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24
Brush the bottom and sides of the pastry with the egg glaze to seal any tiny holes; it also gives the tart a nice sheen.
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25
Your tart shell is ready for filling.
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26
Squeeze the roasted garlic cloves out of their skins into a large bowl.
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27
Beat in the eggs and ricotta and Parmigiano cheeses; season with salt and pepper.
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Place the tart shell on a cookie sheet.
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29
Pour the egg mixture into the shell, filling it three-quarters of the way.
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30
Carefully transfer to the oven and bake for 30 minutes.
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31
The tart should still jiggle slightly in the center; it will set up as it cools.
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32
Mix the tomato slices with the olives, basil, and orange zest.
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Drizzle with a 2-count of oil; season with salt and pepper and fold everything together.
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34
Carefully lift the tart out of the ring and slide the tart off the base and onto a plate.
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35
Let the tart cool to room temperature.
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36
Cut it into wedges and drizzle with a little olive oil and a few turns of freshly ground black pepper.
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37
Spoon some of the tomato salad onto each plate and put a slice of tart on top.
