Tomato RicottaTart

By brenie_shydee

Ingredients

• Crust:
• 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
• 2 tablespoons pine nuts, toasted and coarsely chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 tablespoons ice water $
• Cooking spray
• Filling:
• 3/4 cup part-skim ricotta cheese
• 1 large egg, lightly beaten
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/2 cup chopped fresh basil, divided
• 1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons)
• 1 pound heirloom tomatoes, seeded and cut into 1/4-inch-thick slices

Preparation

Step 1

1. Preheat oven to 450°.

2. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450° for 10 minutes. Remove from oven.

3. Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup Gruyère cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil