Heirloom Tomato and Ricotta Tart

Ripe heirloom tomatoes top a creamy ricotta herb filling in a golden crust laced with Gruyère cheese for a bright, seasonal tart.

  Heirloom Tomato and Ricotta Tart

For the Crust:
  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup grated Gruyère cheese
  • 1 teaspoon kosher salt
  • 1 stick cold unsalted butter, cubed
  • ½ cup ice water

For the Filling:
  • 2 cups ricotta
  • 1 cup grated Parmesan
  • 1 cup basil leaves
  • ½ cup mint leaves
  • 2 teaspoons lemon zest
  • 3 garlic cloves, smashed
  • 1 egg
  • Pinch red pepper flakes
  • Kosher salt, to taste

For Assembly:
  • 1 pound heirloom tomatoes, sliced ¼ inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • Flake sea salt and freshly ground pepper, to taste
  • Basil and mint leaves, for garnish

  1. Make the crust: In a large bowl, stir together the flour, cheese and salt. Add the butter, tossing with your fingers to smash each piece into the flour. Stir in the water and knead until a dough forms.
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