Heirloom Tomato & Whipped Ricotta Rustic Pliage

Instructions

1. 1

   Slice 700g heirloom tomatoes into thick quarter-inch slabs. Lay them on a wire rack over a baking sheet and toss with 1 tsp kosher salt. Let time do the work: they need 45 minutes to drain. Don't skip this, or your pastry will be soggy.

   5 min

   Tip: The salt draws out excess water that would otherwise ruin your lacy crumb.

2. 2

   In a large bowl, whisk 250g all-purpose flour with a heavy pinch of salt. Toss in 170g cultured butter. Smash the butter between your thumbs until it looks like rough walnut-sized pieces. We want flakes, not sand.

   10 min

   Tip: Keep your hands cold. Butter is not a garnish; it is the architecture of the pastry.

3. 3

   Drizzle in 120g sour cream and 2 tbsp ice water. Toss gently with a fork until it forms a shaggy dough. Turn it out, pat it into a rough 6-inch square, wrap it tightly, and toss it in the fridge.

   5 min

   Tip: The fridge is your friend; let the gluten relax so your crust doesn't bake up tight like a bad alibi.

4. 4

   While the dough hydrates, stir together 200g whole milk ricotta, 30g Parmesan, 1 garlic clove, and 1 tbsp fresh thyme in a small bowl. Set aside.

   5 min

   Tip: If your ricotta is watery, drain it first. Extra moisture is the enemy of a crisp base.

5. 5

   Crank your oven to 400F (200C). Place a heavy baking sheet inside to heat up. This blast of base heat guarantees a shattered, flaky bottom.

   15 min

   Tip: A hot pan shocks the cold butter into steam instantly.

6. 6

   Take paper towels and firmly blot the salted 700g heirloom tomatoes. You will be shocked by how much water they released. Good.

   5 min

   Tip: Blot them dry. I mean bone-dry.

7. 7

   Pull the dough. On a sheet of lightly floured parchment paper, roll the dough into a rough 12-inch square, about 1/8-inch thick. If the edges crack a little, that is just rustic charm.

   5 min

   Tip: Work quickly so the butter doesn't melt into the flour.

8. 8

   Spread the ricotta mixture evenly in the center, leaving a firm 2-inch border bare. Shingle the dried 700g heirloom tomatoes densely over the cheese.

   5 min

   Tip: Overlap the tomatoes tightly; they shrink in the oven.

9. 9

   Here is your rustic pliage (fold): grab the four corners of the dough and fold them toward the center like an envelope, leaving the middle tomatoes exposed. Whisk 1 egg and brush it generously over the pastry.

   5 min

   Tip: Pliage means fold. We are keeping it square for maximum crust-to-crumb ratio.

10. 10

    Carefully slide the parchment with the pliage onto the preheated baking sheet. Bake for 40-45 minutes. Watch for the visual cues: the pastry should be deeply browned and rigid, not pale and wobbly.

    45 min

    Tip: Look for a deep golden hue on the envelope corners.

11. 11

    Pull from the oven. Hit the blistered tomatoes with 1 tsp flaky sea salt while they are hot. Let it cool on a wire rack for 15 minutes before slicing.

    15 min

    Tip: A piping hot tart falls apart. Let time do the work to set the cheese.