- 1 refrigerated pie crust
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan
- 2 tablespoons finely chopped basil, plus small basil leaves for garnish
- 1 tablespoon olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds heirloom tomatoes, sliced 1/4-inch thick
- Balsamic vinegar, for drizzling
Preheat oven to 450 degrees F.
Press the piecrust into a 10-inch tart pan, leaving an overhang around the rim. Fold in the extra dough and press it into the rim, creating a thicker layer of dough around the rim. Prick the bottom and sides of the dough with a fork.
Bake for about 10 minutes, or until light golden brown. Set aside to cool.
Meanwhile, make the filling: In a bowl, combine the ricotta, Parmesan, chopped basil and 1 tablespoon olive oil. Season to taste with salt and pepper.
When the tart shell has cooled, spread the ricotta mixture evenly across the bottom. Layer the tomato slices on top, alternating colors to create a pretty pattern. Drizzle with olive oil and balsamic vinegar, garnish with basil leaves and sprinkle with salt and freshly ground black pepper before serving.