March 13, 2021
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.
March 24, 2021
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!