Ingredients
- ⅓ cup (38g) finely ground cornmeal
- ⅔ cup (75g) blanched almond flour
- ½ teaspoon kosher salt
- 5 tablespoons unsalted butter, cubed
- 2-3 tablespoons ice water
- 8 oz. whole milk ricotta
- 10 fresh basil leaves, chopped
- 2-3 fresh heirloom tomatoes, sliced
- Flaky salt, pepper and basil, to garnish
Recipe Description
This Ricotta Heirloom Tomato Tart has a gluten-free buttery + flaky cornmeal crust and creamy basil ricotta filling, all topped with beautiful heirloom tomatoes! It’s simply seasoned with salt, cracked pepper, and basil leaves. This simple tart makes a wonderful appetizer, lunch, or dinner, especially paired with a green salad.
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