Tomato Confit Basil Tart
Ingredients
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter (cut into small cubes)
- 2 tablespoons ice water
- 1 large egg
- 3/4 cup ricotta cheese
- 1 tablespoon olive oil
- 3/4 cup Parmesan cheese (divided)
- 1/4 cup heavy cream
- 1 pound cherry tomatoes (halved)
- 1/3 cup good quality olive oil
- 1 pinch saffron (about 20 threads)
- kosher salt and freshly cracked black pepper to taste
- Baby basil leaves
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