Forming Dough 

1. In a food processor, combine Caputo Gluten Free Flour, salt, and baking powder. Pulse to mix. Add butter and sour cream, and pulse until the mixture resembles coarse crumbs. Slowly add cold water, pulsing until the dough just comes together.

Forming Dough Into Crust

1. Turn the dough out onto a lightly floured parchment sheet and form it into a disk. Place another sheet of parchment on top and roll the dough into an 11-inch disk, about ¼ inch thick.
2. Refrigerate the dough for at least 30 minutes.
3. Once chilled, place the rolled dough into a 9-inch tart pan. Trim any excess dough and prick the bottom with a fork. Chill for another 30 minutes.
4. Pre heat oven to 375°F (190°C).
5. Par-bake the dough by covering it with parchment paper and fill with baking weights, rice, or beans. Bake for 10-15 minutes, or until the crust is slightly golden.
6. Remove from the oven and let cool completely.

Tomato Tart Filling

1. Remove your Ciao Italian Whole Peeled Tomatoes from the can and place them into a strainer over a bowl. Crush the tomatoes with your hands and allow them to drain as much liquid as possible. Keep the tomatoes in the strainer until ready to use.
2. In a large bowl, combine mascarpone cheese, grated cheeses, garlic, Olitalia Extra Virgin Olive Oil, salt, and herbs. Stir until smooth and well combined.
3. Make sure your tart crust is complete cooled, and spread the cheese mixture evenly over the base. Top with the drained, Ciao Italian Whole Peeled hand-crushed tomatoes in an even layer.

Baking the Tomato Tart

1. Be sure the oven is pre-heated to 375°F.
2. Bake the tart for 55-60 minutes, until the filling is set and the top is golden.
3. Once out of the oven, garnish the tart with fresh basil, a drizzle of Olitalia Extra Virgin Olive Oil, and a pinch of salt.
4. Let the tart cool before slicing.
5. Serve and enjoy your delicious tart!

Notes:

• Reserve the leftover juice from the tomatoes for your next sauce, stew, or soup :)