Heirloom Tomato and Ricotta Tart - Grace Rosé

Ingredients for 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

Ingredients for filling:
2 cups ricotta
1 cup grated Parmesan
1 cup basil leaves
¼ cup mint leaves
2 teaspoons lemon zest
3 garlic cloves, smashed
1 egg
Pinch red pepper flakes
Kosher salt, to taste

Ingredient for assembly:
1 pound heirloom tomatoes, sliced 1/4” thick
1 tablespoon olive oil
1 tablespoon honey
Flake sea salt and ground pepper
Basil and mint leaves for garnish

Directions for crust:
In working bowl of food processor add flour, Gruyère, and salt. Pulse a few times to combine. Add the cubed butter and pulse until combined. Turn on the processor and add the water through the feed tube and process until the dough comes up off the side in a ball.

Move the dough to a floured board or surface. Roll it into a 14” round. Drape into an 11” tart pan. Cut off excess by rolling the pin over the top of the tart pan. Chill for one hour.

Make the tart:
Preheat the oven to 425.

Put all of the filling ingredients in a food processor. Purée until smooth. Set aside.

Using a fork, poke holes all over in the dough. Line the dough with foil and pie weights. Bake about 15 minutes until puffed and golden. Remove foil and weights and bake another 10 minutes until bottom of the crust is golden. Remove from oven and cool.

To assemble the tart, pour the filling into the shell and smooth the top. Layer the tomatoes over filling in a concentric circle. Drizzle with olive oil and honey. Season the tomatoes with salt and pepper. Bake for 30 minutes until filling is set. Let cook.

Garnish with basil and mint leaves.

Recipe adapted from Tasting Table.

Mary Mansson