Ingredients (4 to 6 portions)
1 1/2 cup plain flour (Around 230g)
150g butter, chilled, cut in small pieces
30ml cold water
200g ricotta cheese (Fresh ricotta is better)
1tbs balsamic vinegar
3 tomatos, thinly sliced, or you can use cherry tomatoes
2 boccocini or muzarella cheese, thinly sliced
fresh basil leaves
Process flour and the butter in a food processor until the mixture resembles fine breadcrumbs. Add the water and process until the mixture comes together in small clumps. Turn onto a clean work surface and bring the dough together.Wrap in plastic wrap. Place in the fridge for 20 minutes to rest.
Preheat oven to 200°C (180 fan forced). Roll out 1 portion of pastry on a lightly floured surface until 5mm thick. Line a 35 x 11cm (base measurement) fluted tart tin, with removable base, with the pastry and trim excess. Place in the fridge for 20 minutes to rest. Use a fork to prick the base all over. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 25 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Set aside to cool. Remove from tin.
Place the ricotta in a bowl and season with salt and pepper. Stir until smooth. Combine the oil and vinegar in a small bowl.
Spread the ricotta evenly over the pastry case. Arrange the tomato and bocconcini, slightly overlapping, on top.
Season the tart with salt and pepper. Top with the basil and drizzle over the dressing.