Ingredients
Scale
For the crust
- ⅓ cup 38g finely ground cornmeal
- ⅔ cup 75g blanched almond flour
- ½ teaspoon kosher salt
- 5 tablespoons unsalted butter (cubed)
- 2–3 tablespoons ice water
For the filling
- 8 oz. whole milk ricotta
- 10 fresh basil leaves (chopped)
- 2–3 fresh heirloom tomatoes (sliced)
- Flaky salt (pepper and basil, to garnish)
Instructions
- Preheat the oven to 350ºF. Lightly grease a 10″ tart pan with a removable bottom.
- Combine the cornmeal, almond flour, and salt in a food processor or mixing bowl. Pulse or stir to combine. Add the cubed butter and pulse until the butter is in small, pea-sized chunks, or use a pastry cutter (or your hands) to cut the butter into the flour. Add the ice water, a tablespoon at a time, and pulse a few times until just combined, or toss to combine until the dough comes together in a shaggy ball. Press the dough evenly into the prepared pan along the bottom and up the sides. Place in the freezer for 15 minutes (or up to a few weeks).
- Bake for 15 minutes, or until the crust is golden brown. Let cool completely.
- Combine the ricotta and the chopped basil. Spread on the bottom of the cooled crust. Arrange the sliced heirloom tomatoes on top and garnish with flaky sea salt, pepper, and basil leaves. Serve immediately or store in the fridge until serving. I recommend serving it the same day it’s made.