Makes 6 tarts
preparation
For the tart shells:
Combine the hazelnuts, flour, sugar and salt in a food processor. Pulse until the mixture resembles a coarse meal. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs. Transfer to a bowl and add the cold water a little at a time, incorporating it with a rubber spatula to barely bring the dough together.
Preheat the oven to 325
On a sheet tray lined with parchment paper or a non-stick silicone baking mat, place six 5″ ring molds. Using the molds as a guide, press the nut mixture into the bottom of the mold to .” thickness. Bake until nuts are toasted and set, approximately 8 min. Let the tart shells rest for 5 min to cool before removing the molds.
For the filling:
In a small bowl, mix the ricotta cheese with the honey and season with salt and pepper. Refrigerate until ready to use.
To serve:
Add a dollop of the ricotta mixture to each tart shell and spread gently. Shingle the melon slices in a concentric circle on top of the ricotta. Garnish the tart with micro basil leaves and a drizzle of extra-virgin olive oil.
ingredients
| 1 c | raw hazelnuts | |
| 1 c | all-purpose flour | |
| 2 tbsp | sugar | |
| pinch | of salt | |
| 1/2 c | cold butter, cubed | |
| 3 tbsp | cold water | |
| 1 c | ricotta cheese | |
| 1 tbsp | honey | |
| 1/4 – 1/2 | “Bounty” melon, or another type of cantaloupe, peeled, deseeded and cut into 2 1/2 x 1/8″ slices | |
| 1 c | micro basil to garnish | |
| extra-virgin olive oil |
