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1
Pre-heat oven to 425 degrees.
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2
For crust: Cut the butter and shortening into the flour until the mixture resembles large peas.
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3
Add the pine nuts.
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4
Add water, one tablespoon at a time, just until dough forms.
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5
Wrap the ball of dough in plastic, and chill for one hour.
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6
On a lightly flour surface, roll into an 11 inch circle.
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7
Place into a 9-inch tart pan, trim edges and prick with a fork.
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8
Bake until the edges start to brown, about 10 min.
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9
Remove from oven and set aside.
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10
(If using frozen pie crust, blind bake according to package directions in a 9-in.
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11
tart or pie pan.)
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12
Combine all ingredients for Fresh Tomato Salsa and set aside.
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13
(Makes 1 1/2 cups.)
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14
Combine olive oil, garlic, salt and pepper in a small bowl.
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15
Cut tomatoes into 1/2-inch thick slices.
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16
Arrange on a baking sheet that has been sprayed with Pam.
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17
Brush tomatoes lightly with the seasoned oil.
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18
Roast about 20 minutes until excess moisture evaporates and tomatoes are slightly shriveled.
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19
Reduce oven heat to 350 degrees.
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20
Combine the ricotta, Boursin or cream cheese, egg yolk, and basil.
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21
Beat the egg white until frothy; gently stir into cheese mixture.
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22
Arrange tomato slices in the pastry shell, overlapping as necessary.
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23
Pour the cheese mixture on top of tomatoes, smoothing the top.
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24
Return to oven and bake until filling is set, about 35 min.
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25
Cool slightly and serve with Fresh Tomato Salsa.
