TOMATO, BASIL, CHEESE TART

By ROBandSEAN

Ingredients

• 4 lg. (about 2 lbs.) firm ripe tomatoes, sliced 1/3 inch thick
• 1 1/2 tsp. salt, plus additional for sprinkling the tomatoes
• 1 c. firmly packed fresh basil leaves plus 3 basil sprigs for garnish
• 1/2 c. plus 2 tbsp. whole milk ricotta
• 2 lg. eggs, beaten lightly
• 1/4 lb. whole milk Mozzarella, grated coarse
• 1/2 c. grated Parmesan cheese
• Vegetable oil for brushing tomatoes
• 1 (9 inch) pie shell, baked
• .

Preparation

Step 1

Sprinkle tomato slices on both sides with additional salt, let drain on paper towel. In a food processor puree the basil leaves with ricotta cheese. Add eggs, and blend the mixture until combined. Add the remaining 1 1/2 teaspoons salt, the Mozzarella, the Parmesan and pepper to taste and blend until just combined.

Pat the tomato slices dry with paper towel. Line bottom of pie shell with tomato end pieces and spoon cheese mixture over the end pieces smoothing the mixture. Arrange the remaining tomato slices in 1 layer - overlapping them slightly. Brush with oil. Bake tart in preheated 350 degree oven for 40 to 50 minutes. Let stand for 10 minutes. Garnish with basil sprig. Serve tart hot or at room temperature