Name: Roasted Tomato and Ricotta Tart
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 2 tarts
Ingredients: 2 cups all purpose flour; 1/4 cup fine cornmeal; 12 Tablespoons cold butter, cubed; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/2 cup cold water (plus an additional 2-4 Tablespoons); 3 tomatoes, thinly sliced; 1/2 teaspoon salt; 1/2 cup fontina cheese, shredded; 3/4 cup fontina cheese, shredded; 1 cup ricotta cheese; 1/4 cup basil, chopped; 1/4 cup chives, chopped; 1/2 teaspoon salt; 1 clove garlic; Basil, chopped; Fresh Cracked Pepper; A Sprinkle of salt