Heirloom Tomato Tart with Ricotta and Basil

To make the tart dough, in the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine. Add the butter and process until the mixture resembles coarse meal, 5 to 10 seconds. With the motor running, add the egg yolks and ice water and process until the dough just begins to form a ball.

On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick to fit a 10 1/4-inch (26-cm) round tart pan. Press the dough into the pan and trim by rolling a rolling pin over the top. Place the pan on a baking sheet and refrigerate for 20 minutes or up to overnight wrapped.

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

When ready to bake, prick the center of the dough with a fork. Place a sheet of parchment or tin foil on top of the dough and fill the pan with pie weights. Bake for 12 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, 15 to 20 minutes. Transfer to a wire rack and let cool completely in the tart pan, about 35 minutes. Release the tart from the pan and set on a cake stand or serving platter.

In a bowl, combine the ricotta and crème fraîche and season to taste with salt and pepper. Using a small offset spatula, spread the mixture into the cooled tart shell. Top with the tomato slices and sprinkle with Maldon salt, a few grinds of pepper, basil leaves and a drizzle of olive oil. Serve immediately. Serve 8.

Williams-Sonoma Test Kitchen