Working with the same tart crust, here is a simple and cool variation on the Caprese Salad - Enjoy
1 ¼ cups unbleached flour – all purpose
1/3 cup of pistachios
¼ cup powdered sugar
1 stick unsalted butter, cubed and chilled
1 egg yolk, X large
2 tablespoons of buttermilk
1 teaspoon fresh ground black pepper
½ teaspoon vanilla extract
Pinch of salt
2 to 3 lbs. or Tomatoes, heirloom would be best
1 ¼ cups of Sheep ricotta
1lb of fresh Buffalo mozzarella, sliced
Large handfuls of fresh basil, chopped
Salt and Pepper to taste
In a small bowl combine the wet ingredients and set aside
Next place in the food processor the pistachios and half the flour, pulse until finely ground. Now add the remain flour, powdered sugar, salt and pepper, pulse to combine, followed by the cubed butter and pulse until pea size granules appear. Continue to pulse dough while adding the wet mixture. Once it starts to form a ball, remove and place on a floured surface knead into a ball, flatten and wrap in plastic wrap, chill for at least 2 hours.
While dough is chilling, blend ricotta, a handful of the basil, salt, pepper, a drizzle of vinegar and olive oil for the filling and set aside.
Preheat oven to 400 degrees.
Line a tart pan with parchment paper.
Remove dough from fridge and roll out on a floured surface until about ¼ inch thick. Place in tart pan, work into pan, leave a ¾ overhang, fold back into pan, and trim excess dough. Place parchment in pan, fill with pie weights and blind bake the crust for 15 to 20 minutes or until edges are set and a light golden brown, remove weights and bake and additional 5 to 10 minutes until bottom of tart starts to brown and the edges are golden. Remove and let cool.
Fill with the Cheese mixture, smooth and level. Season tomatoes, then arrange tomatoes, basil and mozzarella on top of cheese mixture. Drizzle with vinegar and olive oil and garnish with more basil – Enjoy