Tomato season is our favorite season! This savory tart is a perfect addition to your weekend brunch.
1 ¾ Cup + 2 Tbsp. (225 g) War Eagle Mill all-purpose flour
¾ tsp. kosher salt
1 stick (8 Tbsp.) cold Vital Farms unsalted butter, cut into small cubes
5 Tbsp. ice water, more or less may be needed
1 ¼ Cup Organic Valley ricotta
1 Happy Egg Co. egg, beaten
2 tsp. Frontier Co-op Italian seasoning
1-2 cloves organic garlic, grated
½ - 1 organic lemon, zested
¼ C Organic Valley parmesan cheese
½ tsp. freshly cracked black pepper
Kosher salt and pepper to taste
2 organic Heirloom Tomatoes, thinly sliced
½ - 1 C organic cherry tomatoes, sliced in half
Fresh organic basil
In a food processor, add your flour and kosher salt. Pulse a few times to incorporate. Add your butter and pulse until the dough starts to resemble wet sand. While pulsing, add ice water, a bit at a time, until the dough comes together completely. Set aside
Spray a quarter sheet pan with cooking spray and dump dough onto the sheet pan. Press together to form a crust, going up the sides as well. Place in the freezer for 15-30 minutes.
Preheat oven to 425.
Using a fork, prick holes over the crust, including the sides.
Place parchment paper over and fill with pie weights, beans, rocks, etc. Blind bake for 10 minutes. Remove the weights and parchment paper. Return to oven and bake for an additional 10 minutes or until crust is cooked. Remove and let cool.
Slice your tomatoes and season with salt. Place on paper towels, salt. Allow to stand for 15 minutes, pat dry.
To make your cheese mixture, combine your ricotta, egg, Italian seasoning, garlic, lemon zest, parmesan, and freshly cracked black pepper. Spread over the bottom of the crust.
Layer your tomatoes over the ricotta mixture. Sprinkle additional parmesan cheese if desired.
Reduce heat to 350.
Cook for 30 minutes or until the crust is done to your liking. Serve with fresh basil and parmesan.