Tomato and Ricotta Tart
- 2 cups all purpose flour
- 1/3 cup ice cold water
- 1 teaspoon salt
- 8 ounces cold butter (cut into 1/2" pieces)
- 1/4 Cup extra-virgin olive Oil
- 1/2 pound Heirloom Tomatoes (sliced) or San Marzano plum tomatoes
- 1/2 bunch fresh thyme leaves or basil
- 2 cloves sliced garlic
- coarse salt and fresh black pepper
- 8 ounces ricotta cheese (fresh is best)
- This recipe is vegetarian
- Produce
- Garlic (2 cloves)
- Heirloom tomatoes (1/2 pound)
- Thyme leaves or basil, fresh (1/2 bunch)
- Cooking & Baking
- All purpose flour (2 cups)
- Olive oil, extra-virgin (1/4 Cup)
- Salt (1 teaspoon)
- Salt and fresh black pepper, coarse (1)
- Drinks
- Water (1/3 cup)
- Dairy
- Butter (8 ounces)
- Ricotta cheese (8 ounces)
Social Stats
30.2Rating
1-100
1-100
4Tweets
1Facebook
Shares
Shares
0StumbleUpon
Views
Views
29PinterestPins
Recipe Stats
Published August 21, 2012 (6 months ago).
24 people saved this recipe.
