(The essentials - ricotta cheese, Parmigiano-Reggiano and grape tomatoes)
(The warm tart paired with a light winter citrus salad consisting of ruby red grapefruit, tangelos and fennel)
A Few Things: I opted to use homemade crust, which I find is always better than store bought; I used my favorite Pate Brisee recipe from Martha Stewart. I also incorporated homemade ricotta cheese, courtesy of Caputo's here in Brooklyn - I have already mentioned that I am quite smitten with this airy and creamy delicacy. Finally, investing in aged Parmigiano-Reggiano really adds depth and a shaving or two is quite necessary to finish off this dish.