Almond and Pepper Crust:
1 cup allpurpose flour
1/4 cup almond flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper (I like my coarse)
1 stick cold butter, in pieces
ice cold water
1 cup fresh ricotta
1/3 cup torn basil leafs
salt and pepper
sliced tomatoes, all kinds, makes it look pretty.
pesto, store bought or homemade.
For the crust, place flour, almond flour, salt, pepper and butter in a large bowl.
Use your hands and work the butter into the flour, the mixture should be crumbly and grainy.
Add ice water,just a little at a time until the dough holds together.
Wrap in plastic and let it rest in the fridge for 1 hour. (You can make it a few days beforehand if you want)
Roll it out between two sheets of parchment paper and cover a well greased tart pan.
Prick the bottom with a fork and freeze for 15 minutes.
Bake at 350F for about 25 minutes or until golden.
Cool on a wire rack.
For the filling, in a bowl mix ricotta and basil, season with salt and pepper and spread on top of the cooled tart crust.
Add the tomatoes on top, then drizzle the pesto.