TOMATO-RICOTTA TART
6 servings
This tart is perfect for celebrating the last of the summer heirloom tomatoes, after you’ve had your fill of tomato salads and sandwiches. It is also an excellent vegetarian main dish when served with a butter lettuce salad.
Preheat the oven to 375°F.
Prepare:
- ½ recipe All-Butter Pie or Pastry Dough
Line a 9-inch pie or tart pan with the dough. Bake as directed in About Blind Baking Crusts. Meanwhile, combine in a medium bowl:
- 15 to 16 ounces whole-milk ricotta
- 2 large eggs
- ⅓ cup chopped basil
- ½ cup grated Parmesan (2 ounces)
- Finely grated zest of ½ lemon
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
When the crust is ready, fill it with the ricotta mixture. Arrange over the top, allowing the slices to overlap slightly in a circular pattern:
- 3 small to medium heirloom tomatoes, cut into ½-inch-thick slices
Season the tomatoes lightly with:
- Salt and black pepper
Bake the tart until the tomatoes start to shrivel and have released most of their watery juices, 40 to 45 minutes. Let cool 10 minutes before serving.