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Sun-dried Tomato & Mozzarella Tart

Sun Dried Tomato and Mozzarella Tart

Makes 1 9-inch tart


Ingredients for Dough:
2 1/2 cups all-purpose flour
1 tsp. sea salt
8 Tbsp. unsalted butter
2 to 3 Tbsp. milk
2 large egg yolks
Ingredients for Filling:
1/2 yellow onion, peeled and finely chopped
2 Tbsp. extra-virgin olive oil
1 cup sun dried tomatoes in oil
1 tsp. freshly ground white pepper
3 large eggs

1 cup shredded mozzarella

2 cups whole milk ricotta cheese
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 tsp. freshly grated nutmeg
1 Tbsp. chopped fresh Italian parsley

Combine the flour and salt on your work surface. Add the grated butter and work them together until a coarse meal is formed. Next combine the flour mixture with the milk and eggs. If the dough feels dry, add more milk, gather the dough into a ball, then, using the heel of your hand, push a section of the dough down and away against the work surface, smearing the dough to combine.

Chill the dough for 20 to 30 minutes before rolling it out. In the meantime, prepare the filling.

In a 10-inch sauté pan cook the onions slowly in the oil until they begin to soften. Add the sun dried tomatoes and cook until soft. Season with salt and pepper. Remove from the heat and place the mixture in a bowl to cool.

Beat the eggs thoroughly with the ricotta, parsley, mozzarella and Parmigiano cheese. Season with salt, pepper, and nutmeg and stir into the cooled tomato mixture.

Preheat the oven to 400°F.  Roll out the dough to fit a 9-inch tart pan. Transfer the dough to tart pan. Spread the mozzarella-tomato mixture on top. Bake for 20 minutes. Lower the heat to 350°F and bake for about 20 more minutes, or until golden brown.


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