Over The Top Three-Love Apple Tart Recipe

How to make it

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• Prepare Pastry for Single-Crust Pie.
• On a lightly floured surface, roll pastry into a circle about 12 inches in diameter.
• Transfer to a 10-inch tart pan; ease pastry into pan.
• Trim pastry even with rim of pan. Do not prick pastry.
• Line pastry shell with a double thickness of foil.
• Bake pastry in a 450 degree F oven for 5 minutes.
• Remove foil.
• Bake for 5 to 7 minutes more or until pastry is set and dry.
• Remove from oven.
• Reduce oven temperature to 325 degrees F.
• Sprinkle tart shell with Parmesan cheese.
• Meanwhile, in a small mixing bowl beat egg whites slightly.
• Stir in ricotta cheese, garlic, and the 1 tablespoon thyme; spread over pastry.
• Overlap large tomato slices in a circle around edge.
• Arrange yellow cherry tomato slices in a circle within the tomato ring. Fill center with red cherry tomato slices.
• Stir together olive oil or cooking oil and the 2 teaspoons thyme. Brush tomatoes with oil mixture.
• Bake tart in a 325 degree F oven for 25 to 30 minutes or until heated through and nearly set.
• Serve warm or at room temperature.
• Refrigerate any leftover tart.
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• Pastry for Single-Crust Pie:
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• In a large mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.