March 13, 2021
Rated 5 stars by 1 users
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.
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