California Harvest Breakfast Tart with Heirloom Tomatoes and Basil

Ingredients

• 2 cups flour, sifted
• 1 cup unsalted butter, cold, cubed
• 1 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 teaspoon black pepper, freshly cracked

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   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. 03
   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. 04
   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. 05
   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. 06
   Spread the ricotta cheese evenly over the cooled tart crust. Arrange the sliced heirloom tomatoes and torn basil leaves on top.
7. 07
   Drizzle with extra virgin olive oil, then sprinkle with sea salt and freshly cracked black pepper.
8. 08
   Bake in the preheated oven for 20 minutes until the tomatoes are tender and the crust is golden brown.
9. 09
   Remove from the oven and let the tart cool slightly before slicing.
10. 10
    Serve warm, garnished with additional fresh basil leaves if desired.