Ricotta and Heirloom Tomato Tart
Flaky pastry crust, a ricotta and basil filling and fresh heirloom tomatoes make up this summer tart.
  • 2 cups flour
  • ½ teaspoon salt
  • 4 tablespoons vegetable shortening
  • 5 tablespoons cold butter, cut into small pieces
  • 1 tablespoon ice cold vodka
  • 3-4 tablespoons ice cold water
  • 2 cups ricotta cheese
  • 1 teaspoons salt
  • 3 tablespoons roughly chopped basil, plus more basil leaves for garnish
  • 2 eggs
  • 3 pounds heirlooms tomatoes
  • Olive oil for drizzling.
  1. Preheat oven to 350 degrees. Butter a 10-inch tart pan.
  2. In a bowl combine flour and salt.
  3. Add in vegetable shortening. Using fingers, blend the shortening into the flour.
  4. Add the butter pieces in, working very quickly, use your fingers to blend the butter in, once there are several small chunks left, but the majority is blended in, stop.
  5. Start by adding in three tablespoons of cold water and the vodka in to the dough. Use a fork to mix. Once the dough is shaggy, but comes together when you press a ball of it together the dough it done. If it still falls apart, add another tablespoon of ice water.
  6. Gently knead the dough just until it comes together. Form into a flat circle and chill for 30 minutes.
  7. When dough is ready roll out to the size of your tart pan. Place dough gently in pan, cut off excess.
  8. Put foil over dough and cover with dry beans.
  9. Bake for 10-15 minutes until slightly golden brown. Cool.
  10. While crust is baking, through ricotta, eggs, salt and basil into the food processor. Blend until smooth.
  11. Pour filling into pie crust. Bake for 35-40 minutes until golden brown. Cool.
  12. Layer with tomatoes and basil. Drizzle with olive oil. Season with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/ricotta-and-heirloom-tomato-tart/