I made this at the height of the tomato season. It was delicious and it made really good leftovers. Enjoy!
- 2 lbs. heirloom tomatoes, assorted sizes and colors, cut into ½-inch slices
- 1 refrigerated pie crust (1/2 of 15 oz. package)
- 2 oz. Parmigiano-Reggiano cheese, grated
- 2 Tbsp. + 1 tsp. extra-virgin olive oil, divided
- 1 clove garlic, minced
- 1 tsp. chopped fresh basil
- 1 tsp. chopped fresh thyme
- 1 tsp. chopped fresh oregano
- ½ cup whole milk ricotta cheese
- ½ cup shredded Monterey Jack cheese
- Additional salt and pepper, to taste
- Fresh basil leaves, for garnish
- Line a rimmed baking pan with a double layer of paper towels. Arrange tomato slices in pan. Sprinkle with ½ tsp. salt. Let stand 30 minutes, gently blotting tops of tomatoes dry with paper towels.
- Preheat oven to 425° F. Place pie crust in a 10-inch tart pan with removable bottom, pressing into the sides of the pan. Trim edge. Prick with a fork. Bake for 5 minutes. Sprinkle Parmigiano-Reggiano cheese on pastry. Bake for 5 to 7 minutes more or until golden brown. Cool.
- Whisk together 2 Tbsp. olive oil, garlic, and herbs; set aside. Combine ricotta and Monterey Jack cheeses, remaining 1 tsp. olive oil and additional salt and pepper in a medium bowl. Spread mixture on bottom of pastry. Arrange tomatoes on top. Drizzle with garlic-oil mixture. Cut into wedges. If desired, garnish with basil leaves.
- Serving Size: 8