Queen Of Hearts Tomato Tart

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

Everyone knows that the Queen of Hearts favors the color red. She simply will not tolerate deviations from her desired décor, and those who dare upset her pay a heady consequence! But even the finicky Queen would take no issue with this exquisitely lovely tomato tart. Light, sweet, and flavored with a hint of lemon, the Queen of Hearts Tomato Tart is a garden party staple and would surely be a favorite of Her Grace, Her Excellency, Her Royal Majesty, the Queen of Hearts (and the King!).

Ingredients

• 1 cup cornmeal
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt
• 1 egg
• 2 tablespoons olive oil
• ½ cup finely grated sharp cheddar cheese
• ½ cup finely grated Parmesan cheese
• 15 ounces ricotta cheese
• Zest of 1 lemon
• 1 tablespoon finely minced parsley
• 1 teaspoon finely minced thyme
• 1 large garlic clove, minced
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 pint small red grape tomatoes
• 1 pint small yellow grape or cherry tomatoes
• ¼ teaspoon coarse finishing salt

Directions

1. To make the crust: Preheat the oven to 400°F.
2. Put the cornmeal, sugar, and salt in the bowl of a food processor fitted with a blade attachment.
3. Process for 5 minutes, turn off the processor, and let the cornmeal mixture cool, uncovered.
4. Whisk the egg in a small bowl until frothy, and then whisk in the oil.
5. Add the egg mixture and grated cheeses to the food processor with the cornmeal mixture.
6. Pulse the ingredients in the processor for 30 to 45 seconds until all ingredients just come together.
7. Do not overprocess, or the crust will have a tough texture.
8. Press the crust mixture evenly over the bottom and up the sides of the tart pan.
9. Bake for 14 to 16 minutes until lightly browned.
10. Remove the crust from the oven, and allow it to cool for 15 to 20 minutes.
11. To make the filling: In a medium bowl, mix together the ricotta, lemon zest, parsley, thyme, garlic, salt, and black pepper.
12. Spread the ricotta mixture in an even layer over the crust.
13. Slice the red grape tomatoes crosswise in half at a 45° angle, and spin one half 180° to create a heart shape.
14. Place the red tomato sides together in stripes onto the ricotta filling, gently pressing down to hold the heart shape.
15. Leave space between the stripes of hearts for the stripes of yellow tomatoes.
16. Slice the yellow tomatoes in half, and place the cut side down to fill in the stripes between the tomato hearts.
17. Place the assembled tart back in the oven under the broiler for 5 to 10 minutes until the tomatoes are browned and the ricotta is warmed.
18. Remove from the oven and sprinkle with finishing salt.
19. Allow the dish to cool before slicing and serving.

Yield: 6 to 8 servings