1 pound heirloom tomatoes, seeded and cut into 1/4-inch-thick slices
How to Make It
Preheat oven to 450°.
To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450° for 10 minutes. Remove from oven.
Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup Gruyère cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil.
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This tasted so good, looked appetizing, and I used a Pillsbury pie crust instead. I did not seed the tomatoes and that was fine. I didn't have enough basil, and I added Parmasean/Romano cheese on top of the Grueyere. I will definitely make this again.
I just made this tart...for a delicious late brunch celebrating a relaxing Martin Luther King day...
I must confess i switched some of the ingredients. I didn't have Ricotta so I used Feta. I ran out of Basil so I parsley and added additional pepper and a Dipping Spice mix. And instead of the Gruyere cheese I added parmesan. And topped it like the recipe says with tomato but added Asparagus for the design atop the tart.
I have to say my Italian / Mediterranean came out great. And MOST of ALL...the crust was AMAZING.
Excellent recipe! The store was out of pine nuts, so I grabbed a bag of chopped pecans and substitued in the crust. I also added diced ham (about 1 cup) to the ricotta layer to add a little heft for my carnivorous husband. Instead of having this for dinner, I made the tart for breakfasts during the week and it was a huge hit. Super easy and simple to make on a Sunday. If you add ham like I did, cut back a bit on the salt in the ricotta layer Also, as another reviewer mentioned, pat your tomtaoes dry before adding to cut down on the "watery" layer that will form. I didn't do this my first go and just poured off the excess juice prior to the 10 min set time after baking. It worked out just fine. Serve with any fresh fruit for a great breakfast / brunch dish. I will be making again and again; enjoy!
Added one drained/rinsed can of white beans to ricotta mix (kiddos need a tad more protein/fiber in a one-dish meal), used whole milk ricotta, and did not seed tomatoes. A BIG hit, tasty and attractive. It was also a recipe kids could help prep (pressing pie crust--although it was a good thing I had extra pine nuts on hand or they'd have eaten all of them out of the dough).