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Heirloom Tomato and Ricotta Tart with a Cornmeal Crust (gf)

Tessa Fisher
  • 25 minutes
  • Serves 6 to 8

INGREDIENTS

1 handful

Basil, fresh leaves

2

Heirloom tomatoes, medium

1 1/2 cups

Almond meal/flour

1/2 cup

Cornmeal

1/2 tsp

Salt

1

Salt and pepper

1 tbsp

Olive oil

2 tbsp

Ice water

4 tbsp

Butter, unsalted

1 cup

Ricotta