4tablespoonsunsalted cold buttercut into small cubes
1/3cup(4 ounces) cream cheese, cut into 1 inch cubes
1 ½tablespoonsfresh lemon juice
3tablespoonsplus 1½ teaspoons ice water
Filling:
1poundor about 2 large heirloom tomatoescut into ¼ inch thick slices, laid out on a paper towel- lined sheet pan, sprinkled with 1/4 teaspoon kosher salt and left for 20-30 minutes to extract the tomatoes’ juices
1cupricotta cheese
2tablespoonsall-purpose flour
½cupslicedpitted Kalamata olives, divided
½cupthinly sliced fresh basildivided
1tablespoondried Italian seasoningdivided
½teaspoonkosher salt
1/3cupshredded Parmesan cheese
2cupsshredded mozzarella cheese
½teaspoongarlic powder
¼teaspoonblack pepper
2tablespoonsextra virgin olive oil
¼cupthinly sliced basil for sprinkling after baking
Instructions
Making the Crust:
In a food processor, pulse both flours, cornmeal, and salt to blend.
Add cold, cubed butter, cream cheese and lemon juice. Pulse until mixture forms small clumps.
Add ice water and pulse until dough forms a ball. Remove dough from food processor and wrap dough in plastic wrap. Chill for 20 minutes.
Form the Tart:
Preheat oven to 400° F.
In a small bowl, combine the ricotta and flour with half each of the olives, basil, Italian seasoning and salt.
In another bowl, combine the remaining olives, basil, Italian seasoning and salt along with the parmesan and mozzarella cheeses, garlic powder and pepper.
Using a rolling pin, roll the chilled dough into a rough 12-14 inch circle on a lightly floured work surface. Carefully transfer the dough to a large pizza pan greased with nonstick cooking spray.
Using an offset spatula, evenly spread the ricotta mixture over the rolled out dough, leaving a 1½ inch border.
Evenly scatter the parmesan and mozzarella cheese mixture over the ricotta mixture.
Evenly arrange the sliced tomatoes decoratively over the cheese mixture.
Fold the edges of the dough in toward the filling and press to seal.
Drizzle the extra virgin olive oil all over the tart.
Bake the tart for about 25-30 minutes or until it is golden brown.
Scatter the remaining basil over the top of the tart and serve at once.
Notes
Makes 1 12 inch tart serving about 6 people as a meal or about 10-12 people as an appetizer