Heirloom Tomato and Pesto Ricotta Cheese Tart

Yields 1 9" Pie

CRUST:

  • 4 cups crumbled Vanilla Maple CocoRoons
  • 1 1/2 cups chopped Basil

FILLING:

  • 2-15 ounce containers Ricotta Cheese
  • 1- ready made Pesto

To Make Crust:

  • Combine crushed Coco-Roons with chopped Basil in a food processor with an S-blade   
  • Pulse until blended
  • Divide the mixture evenly into 2 parts and pour each part into a parchment paper lined tart pan.  
  • With loose fingers, evenly distribute the crust mixture around the tart pan, allowing extra on the edges to form a wall around the tart pan 
  • Press the crust mixture firmly and evenly in place  
  • Cover the crusts with plastic wrap and put them in the fridge to set up while preparing the filling
For the Filling:
  • Slice Tomatoes 1/8 thick place in a colander to drain. 
  • Spread Nut Cheese evenly on the bottom of the crust. And spread a layer of pesto, or you can mix pesto into Ricotta. Do not spread up the sides. 
  • Attractively placed the sliced tomatoes on top of the cheese and gently press into place.
  • Sprinkle with salt, capers, and top with a drizzle of olive oil.