When your neighbors share their bountiful harvest of heirloom tomatoes with you there’s only one thing to do…make a decadent tart combining those beautiful tomatoes with the creamy richness of ricotta flavored with basil and mint and tempered with the bite of lemon zest. This week’s recipe of the week is Heirloom Tomato & Ricotta Tart…Fall at its best!
HEIRLOOM TOMATO & RICOTTA TART
For the crust:
2 c flour
1 c Gruyere cheese, grated
1 t salt
½ c butter, cold and cubed
½ c ice water
For the filling:
2 c ricotta cheese
1 c parmesan, grated
1 c basil leaves
½ c mint leaves
1 t lemon zest
3 cloves garlic, smashed
pinch red pepper flakes
salt to taste
1 lb heirloom tomatoes, sliced ¼ inch thick
1 T olive oil
1 T honey
sea salt and fresh ground pepper to taste
basil and mint leaves for garnish
For the crust in a large bowl stir together the flour, cheese, and salt. Add butter, tossing with your fingers to incorporate into the flour. Stir in water and knead until dough forms.
Transfer to a generously floured work surface and roll into a 14-inch round. Brush off excess flour and drape the round over an 11-inch tart pan, making sure dough is flush with the pan. Press down and trim any excess dough. Chill for 1 hour. Preheat oven to 425 degrees.
Meanwhile puree all filling ingredients in a food processor until smooth. Set aside.
To vent poke dough with fork, line with foil, and fill with dry baking beans or pie weights. Bake until lightly golden along the edges, about 15 minutes. Remove weights and foil and continue to bake for 10 minutes. Remove and let cool.
Pour the filling into the tart shell and smooth with an offset spatula. Layer tomatoes over the filling. Drizzle with the olive oil and honey and season with the sea salt and pepper. Bake for 30 minutes and let cool completely.
To serve garnish with basil and mint leaves.