California Harvest Breakfast Tart with Heirloom Tomatoes and Basil

Ingredients

• 2 cups flour sifted
• 1 cup unsalted butter cold, cubed
• 1/4 cup ice water
• 2 tablespoons extra virgin olive oil
• 1 cup ricotta cheese
• 2 cups heirloom tomatoes sliced
• 1 cup fresh basil leaves torn
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper freshly cracked

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 In a large bowl, combine the sifted flour and a pinch of sea salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. 3 Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form into a disc, wrap in plastic, and chill for 20 minutes.
4. 4 Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the base with a fork.
5. 5 Blind bake the crust for 10 minutes using pie weights or dried beans. Remove weights and bake for another 5 minutes until lightly golden. Set aside to cool slightly.
6. 6 Spread the ricotta cheese evenly over the cooled tart crust. Arrange the sliced heirloom tomatoes and torn basil leaves on top.
7. 7 Drizzle with extra virgin olive oil, then sprinkle with sea salt and freshly cracked black pepper.
8. 8 Bake in the preheated oven for 20 minutes until the tomatoes are tender and the crust is golden brown.
9. 9 Remove from the oven and let the tart cool slightly before slicing.
10. 10 Serve warm, garnished with additional fresh basil leaves if desired.