Ricotta Tart with Fresh Tomatoes, Basil, and Black Olives

Name: Ricotta Tart with Fresh Tomatoes, Basil, and Black Olives
Yield: serves 8
Ingredients: 1 1/2 cups all-purpose flour, plus more for dusting; 1/2 teaspoon salt; 1 teaspoon sugar; 1/2 cup (1 stick) unsalted butter, cold, cut in chunks; 1 egg, separated; 3 tablespoons ice water, plus more if needed; 1 head roasted garlic (see Note); 4 eggs; 1 (15-ounce) container ricotta cheese; 1/4 cup grated Parmigiano-Reggiano cheese; 1 teaspoon sea salt; Freshly ground black pepper; 4 ripe tomatoes, cut into 1/4-inch-thick slices; 1/2 cup pitted and sliced kalamata olives; 5 fresh basil leaves, hand-torn; Zest of 1 orange, finely grated; Extra-virgin olive oil; Sea salt and freshly ground black pepper

December 9, 2011

This upscale quiche is great for company. Read the section on blind-baking the crust a few times before you get started; it’s the trickiest part (but by no means hard). The only special equipment you’ll need is a 10 1/2-inch tart pan with a removable bottom. Once you have one of these, you’ll use it for a hundred different things, so it’s a good investment.

Cooks' Note

To roast the garlic, bang the garlic head on the counter to loosen the cloves. Put the separated cloves in a piece of aluminum foil, drizzle with olive oil, and close up the pouch. Bake for 30 minutes (you can bake them with the tart shell). The garlic should be soft.

Recipe notes

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