Heirloom Tomato and Ricotta Tart (Gluten-Free)

Name: Heirloom Tomato and Ricotta Tart with a Cornmeal Crust (gf)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup cornmeal (I used Bob's Red Mill medium stone ground); 1 1/2 cup almond flour; 1/2 teaspoon salt; 4 tablespoons cold unsalted butter or vegan butter (diced into 1/4 inch pieces, plus extra to grease pan); 2-3 tablespoons ice water; 1 cup ricotta (full fat (part-skim works too) or dairy-free ricotta); 1 handful fresh basil leaves (finely chopped); salt and pepper (to taste, plus more for garnishing); 2 medium heirloom tomatoes (sliced); 1 tablespoon olive oil (or more if desired)

Modified: May 12, 2021 · Published: Sep 10, 2015 by Tessa · This post may contain affiliate links · 10 Comments

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