Heirloom Tomato and Ricotta Tart

Looking for a light snack to share with loved ones? This heirloom tomato and ricotta tart is a great match with our 2019 Pinot Noir Rosé! Whether it’s the flaky crust or acidity in the tomatoes paired with our Rosé this dish is bound to be a hit.

Did Someone Say Rosé and Tart? Yes, Please!

Prep Time: 20 minutes Cook Time: 55 minutes Total Time: 1 hour and 15 minutes

Ingredients

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
• 1/2 cup ice water

FIlling:

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

Assembly:

• 1 pound heirloom tomatoes; sliced 1/4 inch thick
• 1 tablespoon olive oil
• 1 tablespoon honey
• Flake sea salt and freshly ground pepper to taste
• Basil and mint leaves for garnish

Instructions

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.
2. Transfer to a generously floured work surface and roll into a 14-inch round. Brush off the excess flour and drape the round over an 11-inch tart pan, making sure the dough is flush with the pan. Press a rolling pin across the top of the tart to trim any excess dough. Chill for at least 1 hour. Preheat the oven to 425 degrees F.
3. Meanwhile, make the filling: In a food processor, purée all the filling ingredients until smooth. Set aside.
4. Poke the dough all over with the tines of a fork (known as “docking”). Line the dough with foil and fill with baking beans or pie weights. Bake until puffed and lightly golden along the edges, 15 minutes. Removed the weights and foil, and continue to bake until the bottom of the crust is lightly golden, 10 minutes more. Remove and let cool.
5. Assemble the tart: Pour the filling into the tear shell and smooth with an offset spatula. Layer the tomatoes in a concentric circle over the filling. Drizzle with olive oil and honey, then season the tomatoes with flake salt and pepper. Bake until the tomatoes are wilted and the filling is set, 30 minutes. Let cool completely.
6. Garnish with basil and mint leaves, then slice and serve.