TOMATO RICOTTA CROSTATA For the pastry 1 ½ cups all-purpose flour 2 tbsp granulated sugar 150g salted butter, cubed, cold ¼ cup very cold water Filling & Assembly 1 large tomato, sliced 1 tsp coarse salt 1 garlic clove, finely minced 1½ tsp dried thyme 3 tbsp ricotta cheese 3 tbsp Dijon mustard Pastry instructions Combine flour, sugar and butter in a large mixing bowl. Add butter, and using a pastry cutter, work the butter into the dry ingredients. Sprinkle the ice water over the mixture and stir just until moistened and very crumbly. Transfer to a clean work surface and knead into a cohesive ball. Shape dough into a disk. Using a rolling pin, roll dough into a circle about 10 inches in diameter. Transfer the dough to a parchment-lined baking sheet and refrigerate for about 15 minutes. Assembling Take dough from fridge and place the parchment paper with the dough onto the work surface. Roll the dough, directly on the parchment paper, into a 12-inch circle. Place the parchment and dough back on the baking sheet. Spread Dijon mustard into the center of the dough leaving 2-3 inches border. Cover with a thick layer of ricotta cheese. Arrange the tomato slices on top and sprinkle with coarse salt. Fold the edges of the dough over the filling, working your way around and creating pleats as you go, pressing gently to seal the edges. Sprinkle thyme and garlic on top. Chill the pie in the fridge for 15 to 20 minutes while preheating the oven at 350oF. Bake until the crust is golden brown, about 45 minutes. Transfer to a cooling rack. Serve hot.