Heirloom Tomato and Ricotta Tart with a Cornmeal Crust (gf)

This simple tart pairs very well with a green salad or soup. Feel free to take liberties with the seasoning and garnish as you wish!

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 282kcal

Author Tessa

½ cup cornmeal I used Bob's Red Mill medium stone ground
1 ½ cup almond meal/flour
½ teaspoon salt
4 tablespoons cold unsalted butter diced into ¼ inch pieces, plus extra to grease pan
2-3 tablespoons ice water

Preheat oven to 375 degrees Fahrenheit. Grease a 14x4 inch rectangular tart pan with a removable bottom.
In a food processor, add cornmeal, almond meal, and salt. Pulse a few times to combine. Add butter pieces and pulse until mixture resembles a coarse meal. Add ice water, pulsing between each tablespoon until it starts to look like wet sand. With your fingers, pinch a bit of the mixture to make sure it holds together. If it doesn't, add more water a teaspoon at a time.
Transfer the dough to the prepared tart pan, and press in with your fingers. pressing it no more than halfway up the sides of the pan (a little less will lessen crumbling).
Bake for 15-17 minutes, until the crust starts to turn golden brown. Place on cooling rack when done.

In a medium bowl, combine ricotta and most of basil, leaving a little aside to garnish the top of finished tart. Add salt and pepper to taste. When the tart crust has cooled completely, spread ricotta mixture into crust. Top with tomato slices. Garnish with remaining basil, olive oil, and salt and pepper.

Crust adapted from The Kitchn.

If you don't have a food processor, you can use a pastry blender or your hands to mix the dough for the crust.