Prep Time: 25 minutes | Cook Time: 15 minutes
For the Tart
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 10 Tbsp cold unsalted butter, cubed
- 2 Tbsp ice water plus more if needed
For the Filling
- 1 cup ricotta cheese
- 1 cup grated Parmesan
- 1 Tbsp chopped fresh basil
- 1 lb heirloom tomatoes, sliced
- salt and pepper to taste
- pie weights
For the Tart Dough
Prepare tart dough by combining the flour and salt in a food processor. Pulse to combine. Add in the butter and pulse until the mixture is coarse crumbs. Add in the water and pulse 3 to 4 times. The dough should hold together but not be sticky. If the dough is crumbling, add more water a teaspoon at a time.
Press the dough together and wrap with plastic wrap, chilling an hour or overnight.
Preheat your oven to 400º and move the oven rack to the lower third of the oven. Meanwhile roll the dough to 1/8 inch thick and cut to fit into the individual tart pans, leaving a 1/2 inch overhang. Fold in the dough and press into the sides of the pan. The sides should be thicker than the bottom. Chill 10 minutes.
Once chilled, place a piece of parchment paper on the dough and fill with pie weights, uncooked rice or beans. Bake 8 minutes and remove weights. Continue baking until light brown, about 6 more minutes. Remove from oven and cool completely in the tart pan.
For the Filling
In a small bowl combine the ricotta, grated Parmesan and basil. Season with salt and pepper. Spread the mixture in the cooled tart shells and top with sliced tomatoes. Garnish with extra chopped basil and serve.
You can find individual tart pans here.
We used a combination of heirloom grape tomatoes and large tomatoes for this recipe.
These tarts are perfect for parties served alongside a glasses of Harvey Wallbanger Cocktails