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1
Pastry dough: In a mixing bowl, stir together flour and salt.
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2
Cut in shortening until pieces are the size of small peas.
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3
Sprinkle 1 tbsp.
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4
cold water over part of the mixture; gently toss with a fork.
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5
Push to side of bowl.
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6
Repeat, using 2 to 3 more tbsp.
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7
cold water, until all is moistened.
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8
Form dough into a ball.
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9
On a lightly floured surface, using a lightly floured rolling pin, roll pastry into a circle about 12 inches in diameter.
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10
Transfer to a 10-inch tart pan; ease pastry into pan.
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11
Trim pastry even with rim of pan.
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12
Do not prick pastry.
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13
Line pastry shell with a double thickness of heavy-duty foil.
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14
Bake pastry in a 450F oven for 5 minutes.
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15
Remove foil.
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16
Bake for 5 to 7 minutes more or until pastry is nearly done.
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17
Remove from oven.
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18
Reduce oven temperature to 325F.
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19
Sprinkle tart shell with parmesan cheese.
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20
Meanwhile, in a mixing bowl beat egg whites slightly.
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21
Stir in ricotta cheese, garlic and 1 tbsp.
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22
thyme; spread over pastry.
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23
Overlap large tomato slices in a circle around edges.
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24
Arrange yellow cherry tomatoes in a circle within tomato ring.
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25
Fill center with red cherry tomatoes.
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26
Stir together olive oil and 2 tsp.
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27
thyme.
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28
Brush tomatoes with oil mixtures.
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29
Bake tart in a 325F oven for 25 to 30 minutes or until heated through and nearly set.
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30
Serve warm or at room temperature.
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31
Store leftovers in the refrigerator.
