Roasted Florida Tomato Tart

Cut butter and shortening into flour until mixture resembles large peas. Add pine nuts. Add water, 1 tbsp. at a time, just until dough forms. Wrap in plastic. Chill 1 hr.

Preheat oven to 425ºF. Combine olive oil, garlic, salt, and pepper; set aside.

Cut tomatoes in 1⁄2-in. thick slices. Arrange on a parchment-lined baking sheet. Brush lightly with seasoned oil. Roast until excess moisture evaporates and tomatoes are slightly shriveled, about 20 min.

On lightly floured surface, roll pastry into an 11-in. circle. Ease into 9-in. tart pan. Trim edge and prick with fork. Bake until edges start to brown, about 10 min. Remove from oven; reduce heat to 350ºF.

Combine ricotta, Boursin, egg yolk, and basil. Beat egg white until frothy; gently stir into cheese mixture. Arrange tomato slices in pastry shell, overlapping as necessary. Pour in cheese mixture, smoothing top. Return to oven and bake until filling is set, about 35 min. Cool slightly.