Ingredients: |
Ingredients: ⅔ C- unsalted butter, room temperature
2 eggs, beaten
1⅓ C- fresh bread crumbs
¾ C plus 2 tbsp- ground almonds
2 cloves garlic, crushed
6½ tbsp- ricotta
3½ tbsp- finely grated Parmesan
½ C- thyme leaves
13oz- all-butter puffed pastry
sunflower oil, for greasing
2¼ lb- medium tomatoes (about 10), cut crosswise into slices
24 black wrinkly olives, pitted (1¾ oz)
2 tbsp- olive oil
salt and black pepper
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Directions: |
Directions:Preheat oven to 475º F
Using a stand mixer, beat the butter until light and aerated. With the machine running on medium speed, slowly add the eggs. If the mixture separates, add some bread crumbs to bring it back together and keep on adding the eggs. Stop the machine, add the bread crumbs, almonds and garlic and work until everything is just combined.
Remove the bowl from the mixer and add the ricotta, Parmesan, half of the thyme leaves, and ¼ teaspoon salt. Fold gently, until just combined, then set aside.
Roll out the puffed pastry into 2 rectangular sheets each about 8 by 12 inches and 1/16 inch thick. Grease 2 baking sheets with a little bit of sunflower oil and lay your pastry pieces on top. Use an offset spatula to spread the almond mixture evenly over the pastries, leaving a ¾-inch border around the edge. Lay the tomato slices on top of each rectangle in 3 long rows, with a fair amount of overlap in the rows between them. Sprinkle the olives and the remaining thyme over the top. Drizzle the tomatoes with half the olive oil and season with ¼ teaspoon salt and a good grind of black pepper.
Place the tarts in the oven and bake for 15 minutes. Turn down the oven temperature to 400º F and continue baking for another 8 to 10 minutes, until the base in golden brown. At the halfway point, switch the pans between the racks and rotate them back to front to ensure the tarts color evenly. Once cooked, remove from the oven and allow to cool slightly. Drizzle the remaining olive oil over the top and serve. |
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