Ricotta Tomato Tart

Ricotta Tomato Tart with Gluten-free Cornmeal Crust and Arugula Walnut Pesto

Gluten-free Cornmeal Crust:
½ cup cornmeal
⅓ cup sweet rice flour
¼ cup oat flour
¼ cup tapioca starch
½ teaspoon xanthan
¼ teaspoon sea salt
1 teaspoon fresh thyme leaves
8 tablespoons cold, unsalted butter, cut into ½-inch cubes
6-8 tablespoons ice water

Ricotta Tomato Tart:
5 medium-large ripe tomatoes (or 8-10 small tomatoes), sliced
1¼ teaspoon kosher salt, divided
12 ounces (1 ½ cups) whole-milk ricotta
4 ounces fresh French feta, crumbled & divided
1 large egg
1 tablespoon fresh thyme leaves, chopped, plus more for garnish
¼ teaspoon freshly ground black pepper
¼ cup freshly grated parmesan cheese

Arugula Walnut Pesto (or use ½ cup store-bought pesto):
1¾ cups baby arugula
½ cup extra-virgin olive oil
¼ cups packed fresh basil
⅓ cup chopped walnuts
¼ cup grated Parmesan cheese
2 cloves garlic
¼ teaspoon salt

View the full recipe at Snixy Kitchen →