Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (115g) unsalted butter, chilled and cubed
  • 0.5 tsp (3g) fine sea salt
  • 4 tbsp (60ml) ice-cold water
  • 1 tbsp (15ml) heavy cream
  • 1 large egg
  • 2 cups (300g) cherry tomatoes, halved
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 0.5 tsp (3g) kosher salt
  • 0.25 tsp (1g) black pepper
  • 0.5 cup (120g) ricotta cheese
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Combine all-purpose flour and fine sea salt in a large mixing bowl.
  2. Add chilled butter cubes and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces remaining.
  3. Stir in ice-cold water one tablespoon at a time until the dough just holds together; avoid overworking the dough.
  4. Wrap the dough in plastic and refrigerate for 1 hour to relax the gluten and keep the butter cold.
  5. Preheat oven to 400°F (200°C). On a rimmed baking sheet, toss halved cherry tomatoes with olive oil, minced garlic, thyme, kosher salt, and black pepper.
  6. Roast tomatoes for 12-15 minutes until skins pucker and tomatoes are soft but not bursting. Remove from oven and let cool slightly.
  7. Roll the chilled dough into a rough 12-inch circle on parchment paper.
  8. Mix ricotta cheese with lemon juice and chopped parsley, then spread the mixture over the center of the dough, leaving a 2-inch border.
  9. Arrange roasted tomatoes atop the cheese base and fold the dough edges inward to create a rustic crust.
  10. Brush the edges of the crust with a mixture of beaten egg and heavy cream.
  11. Bake for 25-30 minutes until the crust is golden brown and mahogany-colored.