Rustic Tomato and Lemon-Ricotta Tart

Our garden is BURSTING with fresh tomatoes, so I couldn’t pass up the chance to use some of my favorite ingredients. These tomatoes are so full of flavor that the ingredient list for this recipe is short in order to allow the flavors of the tomatoes to fully come through.

There are a few steps to the dough, but it truly comes together in minutes, and is the perfect easy weekend meal during the summer!

Remove dough from the food processor, and divide in half. Roll dough to about ½ inch thick, and then fold top ⅓ over the dough from top to bottom.

Next fold the bottom ⅓ up, and gently press.

Repeat this process, going from left to right.

Finally, fold from right to left. This process helps create flaky layers in the dough. Repeat the process with the second piece of dough, wrap in plastic wrap, and refrigerate for at least 1 hour. NOTE: The dough can be made ahead and refrigerated for up to 2 days.