1½ cup All Purpose Heritage Flour
130 g Butter
3 TBSP dulse
2 each Egg Large
300 g Cheese, Parmesan
100 g Ricotta
Place butter in the freezer the day before or the morning ahead of making this recipe.
Place flour in a large mixing bowl with 1tsp of salt. Fill up a small bowl with a few ice cubes and
cold water. Using a large grater, grate the cold butter overtop of the flour. Using your hands mix
in and turn into crumbs. Add 4-5 TB of the ice cold water and mix. Knead together and place on a
clean and lightly floured surface. Continue to knead until your form a ball. Press into a disc
shape, wrap with plastic wrap and refrigerate for at least 1/2 an hour (will keep for up to 2 days
if you want).
Turn oven on to 375.
While waiting for your dough to set, set your eyes on the tomatoes. Cut 1/2inch thick round slices
of all of your tomatoes. Place the rounds on a baking tray and brush with olive oil. Sprinkle 1tsp
of salt and the dulse over the tomatoes. Pop in oven for about 20 minutes.
Take dough out of the fridge and let sit room temperature for 5-10 minutes. Roll out the pie crust
on a lightly floured surface in a circle about 1/8 of an inch thick.
Lightly grease a tart tin or pie baking dish and lay the dough on top. Gently press into the dish
so it's pressed firmly in all nooks and crannys. Use a knife to trim any excess off the edges. Pop
a few whole in the bottom with a fork.
Pop in fridge for 20 minutes.
Heat oven to 425 and bake the shell blind for 10 minutes.
Turn oven down to 350.
Whisk the two eggs and mix in the ricotta and the parmesan. Spread into the shell evenly and then
carefully press the tomatoes rounds into the filling.
Bake in oven for 25-30 minutes or until the crust is golden and the filling is set.