Heirloom Tomato Tart
Description
Heirloom tomatoes make a beautiful vegetarian dish that looks elegant and tastes wonderfully delicious. The Ricotta cheese along with the tomatoes make a great combination and will not disappoint.
Ingredients
1 refrigerated pie crust
1 c. Ricotta cheese
1/2 c. freshly grated Parmesan cheese
2 T. finely chopped basil
1 T. olive oil
Kosher salt, to taste
freshly ground black pepper, to taste
1 1/2 lb. heirloom tomatoes, sliced 1/4-inch thick
olive oil, for drizzling
Balsamic vinegar, for drizzling
small basil leaves, for garnish
salt and pepper
Directions
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Preheat oven to 450 degrees.
Press the piecrust into a 10 inch tart pan, leaving an overhang around the rim. Fold in the extra dough and press it into the rim, creating a thicker layer of dough around the rim. Prick the bottom and sides of the dough with a fork.
Bake about 10 minutes, or until light golden brown. Set aside to cool.
Filling:
In a bowl, combine the Ricotta cheese, Parmesan cheese, chopped basil and 1 T. olive oil. Season to taste with salt and pepper.
When the tart shell has cooled, spread the Ricotta filling evenly across the bottom of the shell. Layer the tomato slices on top, alternating colors to create a pretty pattern.
Drizzle with olive oil and balsamic vinegar; garnish with basil leaves; sprinkle with salt and freshly ground black pepper before serving. Serve warm.
6 servings.