Page 265 - A Literary Holiday Cookbook

1 To make the crust, stir the flour and salt together in a large bowl.

Set aside.

2 Make a stack of the basil leaves and roll lengthwise into a tight

tube. Cut width-wise into thin strips. Chop these strips into small

pieces. Transfer basil to the bowl with the flour mix and stir until
combined.

3 Work the butter through the flour mix with fingers or a fork until it is
well distributed. The mixture should have a texture like bread crumbs

with some pea-size pieces of butter throughout. Stir in 7 tablespoons

ice water, 1 tablespoon at a time, with a fork until the mixture holds
together when pressed with fingers but isn’t soggy. Gather the dough

into a ball. Flatten and shape into a 3½” x 5” rectangle. Wrap in
plastic wrap and chill in the refrigerator for at least 1 hour or until firm

but not hard.

4 Preheat oven to 375°F. On a floured surface, roll out the dough into

an 8” x 18” rectangle. Transfer to a 6” x 14” tart pan and trim edges

to fit. Set aside.

5 To make the filling, in a medium bowl, stir together the goat

cheese, ricotta, egg, garlic, green onion, salt, and pepper. Spread

the cheese mix in an even layer in the bottom of the tart tin.

6 Place tomatoes on top with vines still attached and lightly brush

with olive oil, making sure to coat the vines as well.

7 Bake for 1 hour or until tomatoes turn slightly brown on top and

some begin to wrinkle. Allow to cool for 15 minutes before removing
from tin. Remove stems just before slicing to serve.

Serve to the Queen of Hearts . . . but watch out for any knaves!