Heirloom Tomato and Ricotta Tart 5 Steps
Make the crust: In a large bowl, stir together the flour, cheese and salt. Add the butter, tossing with your fingers to smash each piece into the flour. Stir in the water and knead until a dough forms.
Transfer to a generously floured work surface and roll into a 14-inch round. Brush off the excess flour and drape the round over an 11-inch tart pan, making sure the dough is flush with the pan. Press a rolling pin across the top of the tart pan to trim any excess dough. Chill for at least 1 hour. Preheat the oven to 425°F.
Meanwhile, make the filling: In a food processor, purée all the filling ingredients until smooth. Set aside.
Dock the dough by poking it all over with the tines of a fork. Line the dough with foil and fill with baking beans or pie weights. Bake until puffed and lightly golden along the edges, 15 minutes. Remove the weights and foil, and continue to bake until the bottom of the crust is lightly golden, 10 minutes more. Remove and let cool.
Assemble the tart: Pour the filling into the tart shell and smooth with an offset spatula. You may not have to use all the filling in the tart because the tart may be too shallow. Start with about half of the ricotta filling and see how far up the tart crust comes. Remember as you layer tomatoes, the ricotta filling will continue to move up the crust and your're trying to avoid any overflow. Layer the tomatoes in a concentric circle over the filling. Drizzle with olive oil then season the tomatoes with flakey salt and pepper. Bake until the tomatoes are wilted and the filling is set, 30 minutes. Let cool completely.