To Try
CRUST:
1/3 c (38g) finely ground cornmeal
2/3 c (75g) blanched almond flour
1/2 t kosher salt
5 tb unsalted butter, cubed
2-3 tb ice water
FILLING:
8 oz whole milk ricotta
10 fresh basil leaves, chopped
2-3 fresh heirloom tomatoes, sliced
Flaky salt, pepper and basil, to garnish
1. Preheat the oven to 350ºF. Lightly grease a 10" tart pan with a removable bottom.
2. Combine the cornmeal, almond flour, and salt in a food processor or mixing bowl. Pulse or stir to combine.
3. Add the cubed butter and pulse until the butter is in small, pea- sized chunks, or use a pastry cutter (or your hands) to cut the butter into the flour.
4. Add the ice water, a tablespoon at a time, and pulse a few times until just combined, or toss to combine until the dough comes together in a shaggy ball.
5. Press the dough evenly into the prepared pan along the bottom and up the sides. Place in the freezer for 15 minutes (or up to a few weeks).
6. Bake for 15 minutes, or until the crust is golden brown. Let cool completely.
7. Combine the ricotta and the chopped basil. Spread on the bottom of the cooled crust.
8. Slice heirloom tomatoes and arrange them on top of the ricotta and garnish with flaky sea salt, pepper, and basil leaves. Serve immediately or store in the fridge until serving. Author recommends serving it the same day it’s made.