Arrabbiata Ricotta Summer Tart
Tis the season for tomatoes, and this tart celebrates that! Indulge in expertly balanced flavors, from the mild, creamy ricotta paired with our spicy arrabbiata sauce made with sweet Jersey tomatoes. This dish embodies summertime, and it tastes as good as it looks.
Ingredients:
2 ½ cups all-purpose flour
½ tbsp granulated sugar
½ tsp sea salt
½ cup cold unsalted butter
7 tbsp ice water
Toppings:
1 cup ricotta cheese
1 cup grated parmesan
4-5 medium sized heirloom tomatoes, sliced ¼ inch thick
flakey sea salt, to taste
freshly ground pepper, to taste
Directions:
Preheat the oven to 450 degrees Fahrenheit. Line a 13×18 sheet pan with parchment paper.
To make the pie crust:
Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
Add ice water and pulse just until moist clumps.
Transfer dough to a clean work surface, and gather dough together into a ball. Flatten dough out to a pie crust shape.
To assemble the tart:
Add an even layer of ricotta and tomato sauce. Layer the tomatoes over. Sprinkle generous amounts of fresh parmesan and oregano.
Bake until the tomatoes are wilted and the filling is set, 30 minutes. Let cool completely.
Garnish with basil, then slice and serve.
