This crust, made tender and flaky with heart-healthy olive oil, makes the perfect base for farm-fresh tomatoes and earthy-sweet basil. For a less expensive alternative to pine nuts, substitute toasted sunflower seeds.
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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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).
Made this last night with some fresh-from-the-garden tomatoes, and I subbed fat free ricotta (it was what I had on-hand). It was fantastic! The crust cracked a little bit, but the flavors were great. We'll definitely make it again!
Made this exact recipe (with sunflower seeds) and it turned out great. I will definitely use this again when more tomatoes are available. The crust didn't crack as others have mentioned, and think I would prefer always using sunflower seeds rather than pine nuts.