Tomato Ricotta Tart
INGREDIENTS
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For the crust:
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1¼ cup all purpose flour
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2 tbsp. pine nuts, lightly toasted and coarsely chopped
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¼ tsp. kosher salt
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¼ tsp. baking powder
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¼ tsp. ground black pepper
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¼ cup extra virgin olive oil
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3 tbsp. ice water
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For the filling:
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¾ cup part-skim ricotta cheese
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1 large egg, lightly beaten
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2 garlic cloves, minced
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½ tsp. kosher salt
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½ cup chopped fresh basil, divided
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½ cup gruyere cheese, shredded, divided
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1 pound fresh tomatoes, seeded and cut into ¼" thick slices
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