By Chef B. Boukim
Prep: 30 min · Cook: 40 min · Total: 70 min · Serves 6
Ingredients
- 1 1/4 cups All-purpose flour
- 1/2 cup (1 stick) Cold unsalted butter, cubed
- 3-4 tbsp Ice water
- 1/2 tsp Kosher salt
- 4 Roma tomatoes, thinly sliced
- 3/4 cup Ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 tsp Fresh thyme leaves
- 1 Garlic clove, minced
- 1 tbsp Olive oil
Instructions
- Make the crust: In a food processor, pulse the flour and salt to combine. Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- With the processor running, drizzle in 3 tablespoons of ice water. Stop as soon as the dough begins to clump together when you pinch it. Turn the crumbly dough onto plastic wrap, gather into a disk, and wrap tightly. Refrigerate for at least 30 minutes.
- While the dough chills, slice the tomatoes into 1/4-inch rounds and lay them in a single layer on paper towels. Sprinkle lightly with salt and let sit for 15 minutes to draw out excess moisture. Pat dry.
- In a small bowl, mix the ricotta, half the Parmesan, the minced garlic, thyme leaves, 1/4 tsp salt, and black pepper. Taste and adjust seasoning.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll the chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to the baking sheet.
- Spread the ricotta mixture over the dough, leaving a 2-inch border uncovered. Arrange the tomato slices in overlapping concentric circles on top of the ricotta.
- Fold the bare edges of the dough up and over the filling, pleating it loosely as you go. The center should remain open. Brush the crust with water and sprinkle with remaining Parmesan. Drizzle the tomatoes with olive oil.
- Bake for 35-40 minutes until the crust is deeply golden and the tomatoes are slightly shriveled and caramelized at the edges. Let cool for 10 minutes before serving.