Tomato Tarte
Gather:
Tart Crust:
- 2 cups all purpose unbleached flour
- 1/2 tsp. salt
- 12 tablespoon of cold butter
- 1⁄2 cup of ice cold water
Ricotta filling:
- 2 cups ricotta cheese, drained
- 2 tbsp olive oil
- 1⁄4 cup basil leaves
- 1⁄4 cup of dill
- 1⁄4 tsp flaky sea salt
- 1⁄8 teaspoon freshly ground pepper
- Juice from 1⁄2 lemon
Toppings:
- Heirloom tomatoes
- Cherry tomatoes
- Sliced shallot
Create:
1. Preheat your oven to 375 degrees. In a bowl, add flour, and 12 tablespoons of chilled cubed butter. Clump together, slowly adding ice cold water. When a ball dough forms, wrap in plastic, and refrigerate for 1 hour.
2. In a blender, add ricotta, olive oil, herbs, salt, pepper, and lemon juice. Blend until
smooth.
3. Once dough has chilled for 1 hour, roll, and mold in a pie dish. Bake for 15-20 minutes,
or until golden brown.
4. Cool the pie crust, and spread ricotta filling as the first layer. Top with sliced tomatoes,
sliced shallot, olive oil, and flakey sea salt. This dish can be served as is, for a cool
summer bite, or can be served roasted. If roasting, place the whole tart back in the oven
for 15 minutes, until tomatoes become wrinkled and juicy.
5. Serve with a Ghia Sumac & Chili, over ice.
PAIR IT WITH
Dry, very spicy, and satisfyingly sour.
Enjoy cold, ideally with friends and really good music
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