Ingredients
Shortcrust Pastry
- 1½ cups all-purpose flour
- 7 tablespoons cold unsalted butter, cubed
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 large egg
- 1–2 tablespoons ice water, if needed
Filling
- 2 large heirloom tomatoes, sliced
- 1 cup ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 2 eggs
- 2 shallots, finely diced
- 1 clove garlic, minced
- ⅛ teaspoon Herbs de Provence (optional)
- ½ cup basil pesto
- Salt and freshly ground black pepper
- Fresh basil, chopped, for garnish
Directions
Prepare the pastry
Combine the flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and enough ice water for the dough to come together. Form into a disk, wrap, and chill for at least 30 minutes.
Roll the dough into a 9-inch tart pan. Prick the bottom with a fork and blind bake at 375°F (190°C) for 12–15 minutes.
Prepare the filling
Sauté the shallots until soft. Add the garlic and cook for another 30 seconds.
In a bowl, whisk together the ricotta, Parmesan, eggs, shallots, garlic, Herbs de Provence, salt, and pepper.
Spread the pesto over the baked crust, then pour in the ricotta mixture. Arrange the tomato slices over the filling, alternating colors for a beautiful presentation.
Bake for 40–45 minutes, or until the filling is set and the crust is golden brown.
Allow the tart to cool for 10–15 minutes before garnishing with fresh basil.
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