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

Steps

1. Preheat oven to 450 degrees.
2. 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.
3. Bake about 10 minutes, or until light golden brown. Set aside to cool.