Heirloom Tomato and Ricotta Pie

Crust Ingredients:

  • 2 cups all purpose flour
  • 150 grams butter (1 3/4 sticks)
  • 1/2 teaspoon salt
  • 1 egg yolk

In a food processor, mix the flour, butter, salt, and egg yolk until well combined and the dough starts to form into a ball. Don’t over mix. Wrap the dough in plastic film and refrigerate until ready to use.

Preheat the oven to 350°. Roll the dough into a circle to cover a tart dish, about 11″ diameter. Blind bake for 15 minutes or until the edge starts to get lightly golden. Remove from oven and let it cool for about 15 minutes.

Filling Ingredients:

  • heirloom tomatoes (mini or regular)
  • 2 cups ricotta
  • 1/2 cup mayonnaise
  • 1 cup shredded cheese, cheddar, mozzarella, or mix
  • 1/2 teaspoon basil
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

In a large bowl, mix the ricotta, mayo, cheese, basil, onion, garlic powder, salt and pepper. Add the filling to the baked tart and cover with slices of heirloom tomatoes. Sprinkle lightly with salt. Bake for 15 to 20 minutes. Serve warm and enjoy!