I can’t even begin to describe how delicious this is! Fresh, ripe tomatoes are the star, baked in a pie shell with a mixture of cheeses, herbs, garlic and olive oil! How on earth can this be anything but amazing!
- 2 large or 3 medium tomatoes, sliced
- 1 pre-made pie crust
- 1 cup of ricotta cheese
- 6 oz of mozzarella pearls or chopped mozzarella
- 1/2 cup of fresh Parmesan cheese plus 1/3 cup more for sprinkling on top
- 1 tsp of kosher salt
- 1 tsp of black pepper
- 5 cloves of garlic, smashed and chopped
- 8 – 10 fresh basil leaves, cut into thin strips
- 1 heaping Tbs of fresh oregano leaves
- 2 Tbs of extra virgin olive oil
Preheat the oven to 400°
You will need a 10 inch tart pan with a removable bottom, but you could use a baking sheet with sides about the same size in diameter. Start by placing the sliced tomatoes on paper towels to drain, about 20 – 30 minutes.
Roll out the pie dough on a floured surface. Roll it out 1 1/2 inches larger than your pan. Place the dough over the pan, fold the edges in and press into the tart pan so they are a double thickness to hold everything in.Bake the pie shell for 8 minutes at 400°. Remove it from the oven, let cool and reduce the temperature to 375°. Mix together the ricotta, Parmesan and mozzarella. Spoon it into the pie shell, spreading it evenly and to the edges, then arrange the tomatoes on top, in a circle, filling in all of the gaps, I cut mine in half because they were so large. Then sprinkle on the salt, pepper, garlic, basil and oregano. Evenly drizzle on the olive oil, then sprinkle with a little more Parmesan cheese, about 1/3 of a cup. Then just bake for 30 – 35 minutes. Let it cool enough to handle and remove the sides of the pan. This tart can be served warm or at room temperature, enjoy! If you want to reheat, place it in a 350° oven for 5 minutes or so.