A homemade flaky pie crust with creamy ricotta cheese and ripe heirloom tomatoes. Perfect during tomato season, and with a glass of Frey Organic Sangiovese.

Ingredients
Crust:
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup Unsalted Butter
1/4 cup ice water
 

Filling:
2 tablespoons olive oil
1 pound heirloom tomatoes
1 pound whole milk ricotta cheese
1 clove garlic, sliced thin
Fresh chives and basil, garnish
Coarse salt and pepper
 

Directions:
Crust: Start the crust by stirring together the flour and salt and then cut in the cubed cold butter until pea-sized pieces.  Mix in the ice water by the tablespoon. The dough should be a bit shaggy. If you press it together it should stick, but just barely.

Scoop the dough out onto a clean surface and fold it over itself a few times to form a loose ball. Wrap it tightly in plastic and put it in the fridge for at least 30 minutes. You know you did it right if you can see chunks of butter in the dough.

Filling: The most important part of this recipe is to salt and drain the tomatoes of any extra liquid. Slice the tomatoes and line a colander with them. Then sprinkle them with salt and let them rest for about 10-15 minutes.

When you’re ready to make the tart, roll your dough out into about a 14-inch round. It doesn’t have to be perfect. Then drizzle the dough with olive oil and spread the ricotta cheese. Leave about a 2-inch border around the edges so you can fold the dough over later. Add some slivered garlic to the cheese and top with tomatoes. Carefully fold the dough edges over the top and sprinkle it with a little salt and pepper and put it in the oven!

Bake the tart at 400 degrees F. for about 50 minutes. Rotate it once halfway through to make sure it’s cooking evenly.
After out of the oven let the tart rest for about 10 minutes to allow the filling to set up. Sprinkle chopped chives and basil on top and serve with a glass of Frey Organic Sangiovese.