I love this tomato tart. First, it’s easy to make but, even better, the tomatoes don’t have to be stellar. I have a million recipes for tomato dishes and since the season isn’t all that long, I have to improvise. This is an improvisation that does not taste like a compromise.
C’est simplement:
Preheat your oven to 450 degrees. In a 9-inch springform pan, toss 2 cups fresh breadcrumbs with 1/4-cup olive oil and press into bottom to form the crust. In a bowl, whisk 1-cup whole milk ricotta (don’t use skim, live a little) with 1/2-cup grated Parmesan, 2 large eggs and 2-TBs chopped fresh basil. Salt and pepper it all and spread this batter over the crust. On top, arrange 1-1/2 lbs thinly sliced tomatoes. Brush with olive oil and bake until tomatoes are nearly dry, about 40 min. Let it cool, unmold. Serve warm or room temperature.