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Heirloom Tomato Tart with Ricotta and Basil

Williams Sonoma
  • 42 minutes
  • Serves 8

INGREDIENTS

2 tbsp

Basil, fresh

1

Basil, Small

1 1/2 lb

Heirloom tomatoes

2 1/2 cups

All-purpose flour

1

Maldon sea salt

1 tsp

Salt

1

Salt and freshly ground pepper

1/4 cup

Ice water

20 tbsp

(10 oz./315 g) chilled unsalted butter, unsalted

2 cups

Parmesan, grated

2 cups

Ricotta cheese