CHERRY TOMATO RICOTTA TART

Crunchy from the pie crust, creamy from the ricotta, sweet and juicy from the cherry tomatoes. This trio is a match made in heaven.

Basic all butter pie crust:
6 Tbsp (90 ml) ice cold water
1 egg yolk
1 Tbsp (15 ml) lemon juice
3 cups (750 ml) all-purpose flour, sifted
1 Tbsp (15 ml) raw can sugar
1 tsp (5 ml) salt
1 cup (250 ml; 2 sticks) cold, unsalted butter, cut into 1/2-inch (1 cm) cubes

Topping:
250 ml ricotta
2 Tbsp grated grana padano (or parmigiano)
about 50 cherry tomatoes
2 Tbsp extra virgin olive oil
1 Tbsp balsamic cream
Salt and Pepper to taste

View the full recipe at Sugar Love Spices →