- 2 cups all purpose flour
- 1/3 cup ice cold water
- 1 teaspoon salt
- 8 ounces cold butter (cut into 1/2" pieces)
- 1/4 Cup extra-virgin olive Oil
- 1/2 pound Heirloom Tomatoes (sliced) or San Marzano plum tomatoes
- 1/2 bunch fresh thyme leaves or basil
- 2 cloves sliced garlic
- coarse salt and fresh black pepper
- 8 ounces ricotta cheese (fresh is best)
- Dissolve salt in ice cold water.
- In a standing mixer, cut butter into flour with cold paddle, about 45 seconds. Add water all at once and run mixer at medium speed until dough comes together.
- Form dough into two discs and chill 1/2 hour.
- Remove dough from fridge and roll out 1/8" thick.
- Preheat the oven to 350 degrees F.
- Press pastry dough into tart shell and use a fork to poke the bottom all over. Blind bake 15 minutes then cool.
- In a large bowl toss the tomatoes with all of the thyme (or half the basil), garlic, a few cracks of black pepper, and a large pinch of salt.
- Arrange the tomatoes on a baking sheet and roast for 20 minutes. Set aside to cool slightly.
- Layer the tomatoes on the crust. Dollop with spoonfuls of ricotta, drizzle with olive oil and bake for 15-20 minutes. Sprinkle the top with fresh chopped basil. Serve warm or at room temperature.