LEMONY TOMATO TART

Fancy tomato tart showcases summer’s flavors with a lemon twist to liven up your flavors.

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1 stick unsalted butter, softened

2 tbsp. sugar

1 tsp. salt

Zest of 1 lemon

1 cup all-purpose flour

1 egg yolk

3/4 cup ricotta

1 egg

1 tsp. sea salt

1/4 cup fresh lemon juice

1/4 cup Parmesan cheese, freshly grated

1 1/2 lb. FIREWORKS TOMATOES, halved

1/2 tbsp. olive oil

3/4 tsp. sea salt

1/3 cup ALL ABOUT THAT BASIL, chopped

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In a bowl, mix the butter, sugar, salt, and lemon zest. Work in the flour until combined. Add in the egg yolk and mix until a dough forms.
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
Remove the dough from the refrigerator and let sit 10 minutes. Roll into a circle and transfer to a lightly greased 10” tart pan. Form the dough to the bottom and sides of the pan, trimming the edges. Chill again for 30 minutes.
Preheat the oven to 350°. Bake the tart shell until golden, about 25-30 minutes.
In a medium bowl, whisk together the ricotta, egg, sea salt, lemon juice, and Parmesan. Fill the tart shell and place back in the hot oven. Cook until set, about 10 minutes.
Halve the FIREWORKS TOMATOES and toss them with the olive oil, sea salt, and chopped ALL ABOUT THAT BASIL.
Let the tart cool for 15 minutes before transferring to a plate. Top the tart with the tomato mixture and additional ALL ABOUT THAT BASIL. Enjoy!

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