Description
Buttery, salty, fresh, creamy, cool and savory…this Tomato Pie-Tart with Ricotta & Fresh Basil is exquisite!!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 20 Tbsp. chilled unsalted butter, cut into 1/2” pieces
- 1/4 cup ice water, plus more as needed
- 1 1/2 cups ricotta cheese
- 1 1/2 cups grated Parmesan
- 2 heaping Tbsp. chopped fresh basil
- salt and pepper to taste
- 1 – 2 large tomatoes, sliced
- 1 – 2 pints yellow and red cherry tomatoes, some sliced
- kosher salt
- whole basil leaves for finishing
Instructions
- Using a food processor, pulse the flour, salt and butter until it forms a mixture resembling coarse meal.
- Add the water, and pulse a few more times until the dough holds together when squeezed between your fingers.
- Turn the dough out onto the counter and shape it into a 5″ disk.
- Wrap it with plastic wrap and refrigerate for an hour.
- Position a rack in the lower third of the oven and preheat to 400 degrees.
- Once the dough is chilled, roll it out on a floured counter then press it into the pie plates.
- Trim excess dough from around the plates to make a neat edge.
- Chill the shells one more time for about 15 minutes then prep them for the oven.
- Using parchment paper and pie weights, place the paper then the stones over the dough and bake for 13 minutes.
- Remove the parchment and stones and bake the crusts for another 12 minutes, until fully cooked and browned.
- Let them cool on a rack.
- Prepare the filling.
- Combine the ricotta, Parmesan and basil and season with salt and pepper.
- Then using a spatula, spread the mixture into the cooled shells.
- Top with tomatoes and fresh basil then sprinkle with kosher salt and cracked black pepper.
- Serve.