Preparation of the Tomato, Ricotta, and Pistachio Tart

• Place the pistachios in a blender with 30 g of grated grana cheese, 10 basil leaves, a teaspoon of grated lemon zest, and blend everything by gradually adding a bit of extra virgin olive oil until you have a creamy and homogeneous mixture. Add salt and set it aside.

• Wash the cherry tomatoes, dry them, and cut them in half.
  Place them in a bowl and season with some oregano, extra virgin olive oil, and salt, mixing thoroughly.
  Blend the ricotta with the remaining grana cheese and a pinch of salt into a cream.

• Unroll the puff pastry and place it on a large baking sheet with all the parchment paper it comes with.
  Gently roll the edges to form a cord.
  Prick the bottom of the pastry with a fork and spread the prepared ricotta cream over it, leveling it.

• Sprinkle with the cherry tomatoes, taking care to place them on the ricotta without their liquid.
  Bake in a preheated static oven at 350°F for about half an hour, until golden brown.
  Remove your tomato, ricotta, and pistachio tart from the oven and distribute the prepared pistachio cream over it in scattered spoonfuls, then serve.

  Chez Bibia