3 Heirloom Tomatoes or 4 Vine-Ripened Tomatoes
18 basil leaves, rinsed and chopped finely
1/2 to 3/4 cup part-skim ricotta cheese
1/4 cup of Pecorino-Romano Cheese or Asiago Cheese, grated
1/4 cup Parmesan Cheese, grated
1 refrigerated pie crust
Preheat oven to 375 degrees.
Seed and thinly slice tomatoes, set aside. Chop all basil leaves except for a few, set aside.
In a bowl, mix half of the Pecorino/Asiago cheese with the Parmesan and Ricotta. If you are trying to make this meal lower in fat, only use 1/2 cup of ricotta. For a richer tart, use 3/4 cup. Slowly, add in the chopped basil leaves and season with salt and pepper.
Unroll pie crust and fit to the bottom of an oven-safe pie plate letting any extra dough hang over.
Spread half of the mixture along the bottom of the dough.
Arrange half the tomatoes slices on top of the mixture.
Lay the rest of the mixture atop of the tomatoes and then add the remaining tomatoes on top of the second layer of cheese mixture.
Bake for 20 minutes.
Lastly, sprinkle remaining Pecorino cheese over the top before setting the tart back in the oven for another 5 minutes.
Garnish with remaining basil leaves.