HEIRLOOM CHERRY TOMATO TART

Serves: 6-8

For the dough:

3 tbsp (45 mL) toasted pine nuts

1 1/4 cups (310 mL) all-purpose

flour, plus more for rolling Pinch of kosher salt

1/2 cup (125 mL) Europeanstyle unsalted butter

2 to 4 tbsp (30 to 60 mL)

ice-cold water

For the filling:

1 cup (250 mL) fresh ricotta

cheese

4 oz (114 g) cream cheese,

at room temperature

1/2 cup (125 mL) grated

pecorino Romano cheese, plus more for garnish

1 tsp (5 mL) lemon zest

1 tsp (5 mL) fresh lemon juice

1 tbsp (15 mL) chopped fresh

basil

1 tsp (5 mL) chopped fresh

oregano

Kosher salt and freshly cracked

black pepper For the topping:

3 cups (750 mL) heirloom

cherry tomatoes, halved or quartered if large

1/2 shallot, thinly sliced

1 tbsp (15 mL) extra-virgin olive

oil

2 tsp (10 mL) balsamic vinegar

Kosher salt and freshly cracked

black pepper

For the garnishes:

2 tbsp (30 mL) toasted pine nuts

Handful of microgreens

1/2 cup (125 mL) fresh torn basil

1/2 cup (125 mL) oregano leaves

Kosher salt and freshly cracked

black pepper

1. To make the dough: Place the pine nuts in a spice grinder and grind until pulverized.

2. In a large bowl, combine the flour, ground pine nuts and salt. With your hands, cut the cold butter into the flour mixture, leaving some pea-size pieces of butter.

3. Add the cold water starting with 2 tbsp (30 mL), stirring with a wooden spoon and gradually adding as much water as you need to bring the dough together without making it too moist.

4. Turn the dough out onto a piece of plastic wrap, shape it into a disc, wrap it up, and refrigerate for 30 minutes to 1 hour.

5. To make the filling: In a medium bowl, mix the ricotta, cream cheese and pecorino with a rubber spatula, blending well. Fold in the lemon zest, lemon juice, basil and oregano and season with salt and pepper. Set aside.

6. Preheat oven to 400 F (205 C).

7. To assemble the tart: Remove the dough from the refrigerator and place it on a lightly floured work surface.

8. With a floured rolling pin, roll the dough into a 12-inch (30.5-cm) circle.

9. Place the dough into a 10-inch (25-cm) non-stick tart pan with a removable bottom, trimming the sides to a 1/2-inch (1.25-cm) overhang. Fold in the excess dough and pinch into the sides of the tart. Prick the bottom of the tart all over with a fork. Place tart pan in the freezer for 15 minutes.

10. Remove tart pan from the freezer and place on a baking sheet. Line tart shell with parchment paper or foil and fill with dried beans or baking weights.

11. Place in the oven and bake for 15 minutes, then remove the parchment and beans and bake for another 20-25 minutes, until golden brown. Remove from the oven and cool in the pan on a wire rack for 15 to 20 minutes.

12. To make the topping: In a large bowl, toss the tomatoes and shallots with the oil and vinegar. Season with salt and pepper.

13. Remove the tart from the pan and place it on a serving plate. Fill with the cheese mixture and top with the tomato topping.

14. Sprinkle with the toasted pine nuts, microgreens, basil, oregano, a sprinkle of salt and pepper, and a dusting of pecorino cheese.