This tart is an instant classic, the crust is an amazing combination of the flavors from both almonds and ground pepper.


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Makes 1 Tart

Almond and Pepper Crust:

1 cup all­purpose flour

1/4 cup almond flour

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper (I like my coarse)

1 stick cold butter, in pieces

ice cold water





Filling:

1 cup fresh ricotta

1/3 cup torn basil leafs

salt and pepper

sliced heirloom tomatoes

1/2 cup basil stalks and all

1/2 garlic clove

1/3 cup olive oil


  1. For the crust, place regular flour, almond flour, salt, pepper and butter in a large bowl.
  2. Use your hands and work the butter into the flour, the mixture should be crumbly and grainy.
  3. Add ice water,just a little at a time until the dough holds together.
  4. Wrap in plastic and let it rest in the fridge for 1 hour. (You can make it a few days beforehand if you want)
  5. Roll it out between two sheets of parchment paper and cover a well greased tart pan.
  6. Prick the bottom with a fork and freeze for 15 minutes.
  7. Bake at 380F for about 15 minutes or until golden.
  8. Cool on a wire rack.
  9. For the filling, in a bowl mix ricotta and basil, season with salt and pepper and spread on top of the tart crust.
  10. Add the tomatoes on top.
  11. In a blender, blend together basil, garlic and oil, and salt to taste.
  12. Drizzle the oil over the tart and serve.

TIP:

In season, I love to use heirloom tomatos.  You can make this year-round, but it's best when the tomatos are at their sweetest!


Photography by Paul "Sweet Paul" Lowe

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