- 1 cup all-purpose flour
- 1/2 tsp Kosher salt
- 7 tbsp unsalted butter, chilled and cubed
- 6 tbsp ice water
- 1 tub soft sheep’s milk cheese, plain
- 1/2 cup whey ricotta
- 2 egg yolks
- 1 tsp fresh rosemary, minced
- 2 tbsp fresh parsley, chopped
- 1/4 tsp Kosher salt
- 1/4 tsp cracked black pepper
- 1/3 cup sliced kalamata olives
To make the dough:
Combine the flour and salt in a medium bowl.
Work the butter into the flour and salt mixture with a pastry blender until it forms a coarse meal.
Add the ice water slowly, stirring regularly until the dough starts to hold together.
Turn out the dough on a floured surface and work it with your hands until the flour and butter is incorporated and the dough is smooth, being careful not to overwork it.
Shape the dough into a 1” disk, wrap with plastic wrap and refrigerate at least an hour.
To make the tart:
Preheat oven to 350°.
Remove the dough from the refrigerator, unwrap it and place it on a floured surface. Roll out the dough until it’s thin (almost see-through) and then transfer to a parchment-lined baking sheet. Fold ¾” of the edge into the middle to create a lip, prick the crust with a fork several times, and return to the refrigerator while you prepare the filling.
Combine the soft cheese, ricotta, egg yolks, herbs, salt and pepper in a food processor and blend until smooth.