Heirloom Tomato and Ricotta Tart

Ingredients

• 60 g ground almonds (unshelled)
• 160 g spelt flour (Type 630 + 1 tbsp for handling)
• Salt
• 150 g butter (+ 1 tsp for the pan)
• 30 g pine nuts (2 tbsp)
• 300 g heirloom tomato (old tomato variety)
• 2 tbsp olive oil
• Pepper
• a pinch of whole cane sugar
• 1 tbsp White Wine Vinegar
• 5 g purple basil (1 handful)
• 2 stems oregano
• 80 g block parmesan (30% fat in the product)
• 250 g ricotta (45% fat in the product)
• 110 g goat fresh cheese (45% fat in the product)
• 0.5 Organic lemon
• legume for blind baking

Instructions

1. 1.

   Mix almonds with flour and salt, then spread on a work surface. Distribute small pieces of butter over them, use a dough scraper to rough through, and quickly knead into a smooth dough; add cold water if needed. Wrap in a damp cloth and chill for 1 hour.

2. 2.

   Roll the dough thinly on a floured surface and line a greased tart pan with it, forming a rim. Prick the base several times with a fork, cover with parchment paper and legumes. Bake in a preheated oven at 200°C (180°C fan; gas: level 3) for about 20 minutes. Remove, discard legumes and parchment. Let the base cool for 10 minutes, then lift out of the pan and let it fully cool.

3. 3.

   Meanwhile toast pine nuts in a dry pan over medium heat for about 5 minutes. Clean, wash, pat dry tomatoes, halve or quarter them, and briefly marinate in a bowl with olive oil, salt, pepper, sugar, and vinegar. Wash basil and oregano, dry gently, and pluck leaves. Grate parmesan and mix with ricotta, fresh cheese, lemon zest, 1 tbsp lemon juice, salt, and pepper.

4. 4.

   Spread the fresh cheese cream over the tart base evenly. Arrange tomatoes on top of the cream, garnish with basil and oregano, and sprinkle pine nuts.