Rustic Cherry Tomato Tart with Ricotta and Toasted Chives

In a large bowl, combine the <strong>wheat flour</strong> and the <strong>salt</strong>. Add the <strong>cold cubed butter</strong>. With your fingertips or a food processor, incorporate the butter until you get a coarse and homogeneous crumb texture.

Adicione a <strong>água gelada</strong>, uma colher de sopa por vez, misturando apenas até a massa se unir. Não sove demais para evitar o desenvolvimento excessivo do glúten. Forme um disco, envolva em filme plástico e leve à geladeira por pelo menos 30 minutos para firmar.

Heat the oven to <strong>190°C (375°F)</strong>. Roll out the refrigerated dough into a circle of approximately 30 cm in diameter. Carefully transfer to a 24-26 cm diameter tart pan with a removable bottom. Adjust the edges and pierce the bottom with a fork to prevent the dough from inflating.

Cover the dough with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven for 15 minutes. Remove the paper and weights and bake for another 5-7 minutes, until the edges turn slightly golden. Reserve the pre-baked dough.

While the dough bakes, prepare the <strong>scallions</strong>. Wash and dry the chives well. Cut the white and green parts into 2-3 cm pieces. Heat the <strong>olive oil</strong> in a skillet over medium-high heat, preparing to toast.

Add the <strong>green onions</strong> and sauté, stirring occasionally, for 8-10 minutes, until very wilted and with some charred parts. This professional technique is crucial for developing the depth of smoky flavor of the toasted scallion.

In a large bowl, combine the <strong>drained ricotta</strong>, the <strong>eggs</strong>, the <strong>grated parmesan cheese</strong>, the <strong>garlic powder</strong>, <strong>salt</strong>, and <strong>black pepper</strong>. Mix well until you get a smooth and creamy consistency, ensuring the flavors are well incorporated.

Incorporate the <strong>toasted</strong> and chopped green onions into the ricotta filling, mixing gently. Taste and adjust seasonings if necessary, ensuring the smoky flavor is present and balanced in the filling.

Espalhe uma camada fina de <strong>chili crisp</strong> sobre o fundo da massa pré-assada, adicionando um toque de picância. Em seguida, despeje o recheio de ricota sobre o chili crisp, espalhando uniformemente com uma espátula.

Organize the <strong>cherry tomatoes cut in half</strong> over the ricotta filling, with the cut side facing up for better presentation. Brush the tomatoes lightly with <strong>olive oil</strong> and sprinkle a pinch of salt and pepper to enhance the flavor.

Bake the tart in the preheated oven for 30-35 minutes, or until the filling is firm and slightly golden and the tomatoes are slightly wilted and caramelized at the edges, indicating the ideal cooking point.

Let the tart cool for 10-15 minutes before unmolding, allowing the filling to set. Sprinkle with <strong>toasted sliced almonds</strong> and <strong>fresh basil leaves</strong>, if desired. Serve warm or at room temperature to appreciate all the aromas.