Sun-Kissed Heirloom Tomato and Basil Breakfast Tart

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold and diced
• 1 teaspoon sea salt
• 2 tablespoons ice water

• 3 large heirloom tomatoes, sliced
• 1 cup ricotta cheese
• 1 cup fresh basil leaves, chopped
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon sea salt

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   To make the crust, combine the sifted flour and salt in a bowl. Add the cold, diced butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.
3. 03
   Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together. Form into a disk, wrap in plastic, and chill for 15 minutes.
4. 04
   Roll out the chilled dough on a lightly floured surface and fit it into a tart pan. Trim the edges and 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. Set aside to cool slightly.
6. 06
   For the filling, spread the ricotta cheese evenly over the cooled crust. Arrange the tomato slices on top.
7. 07
   Sprinkle the chopped basil and minced garlic over the tomatoes, then drizzle with olive oil. Season with freshly ground black pepper and sea salt.
8. 08
   Bake the tart in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the crust is golden brown.
9. 09
   Remove the tart from the oven and allow it to cool slightly before slicing and serving.