Heirloom Tomato Tart with Ricotta and Basil | Food Production and Preservation | Forums

man that looks good

For the dough:

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour

1 tsp. salt

20 Tbs. (2 1/2 sticks) (10 oz./315 g) chilled unsalted butter, cut into 1/2-inch (12-mm) pieces

1/4 cup (2 fl. oz./60 ml) ice water, plus more as needed

For the filling:

2 cups (16 oz./500 g) ricotta cheese

2 cups (8 oz./250 g) grated Parmesan

2 Tbs. chopped fresh basil

Salt and freshly ground pepper, to taste

1 1/2 lb. (750 g) heirloom tomatoes, sliced 1/4 inch (6 mm) thick

Maldon sea salt for finishing

Small basil leaves for finishing

http://blog.williams.....and-basil/