Ingredients:
- 1 ¼ cups (150g) all-purpose flour, plus more for dusting
- ½ teaspoon (3g) salt
- ½ cup (113g) cold unsalted butter, cut into small cubes
- ¼ cup (60ml) ice water
- 15 ounces (425g) whole milk ricotta cheese, drained well
- 1 large egg
- ¼ cup (25g) grated Parmesan cheese
- 2 tablespoons (30ml) heavy cream
- 2 tablespoons chopped fresh basil, plus extra for garnish
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 clove garlic, minced
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) black pepper
- 1 pint (500g) cherry tomatoes, halved
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) balsamic glaze (optional)
- Pinch of flaky sea salt, for garnish
Instructions:
- Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 375°F (190°C). Grease the tart pan.
- Roll out the dough on a lightly floured surface. Transfer to the prepared tart pan. Trim and crimp the edges. Dock the bottom with a fork. Line with parchment paper, fill with pie weights, and blind bake for 20 minutes. Remove weights and bake for another 5-10 minutes, or until lightly golden brown.
- While the crust is baking, combine ricotta, egg, Parmesan, cream, herbs, garlic, salt, and pepper in a bowl. Mix until well combined.
- Spread the ricotta filling evenly over the pre-baked crust. Arrange the cherry tomato halves cut-side up on top of the filling.
- Bake for 20-25 minutes, or until the filling is set and the tomatoes are softened and starting to burst.
- Let the tart cool slightly before removing it from the pan. Drizzle with balsamic glaze (if using), sprinkle with flaky sea salt and fresh basil leaves.
- Serve warm or at room temperature.