Heirloom Tomato Tart [Cooking Video]

Instructions

1. Roll out dough about 10-11 inches in diameter. Lightly oil every nook and cranny of the tart pan with olive oil. Place dough over tart pan. Trim off excess, and lightly press the dough into the sides and bottom of the pan, making the sides thicker.
2. Place in the refrigerator for about 10 minutes. Preheat oven to 400 degrees.
3. In a large bowl, mix together the ricotta, parmesan, asiago, basil, salt and pepper until combined. cover in plaster wrap and let chill in the refrigerator.
4. Remove prepared tart pan from the fridge and line with tin foil. Pour pie weights or dried beans in over the foil and place on a cookie sheet in the oven.
5. Bake for 10 minutes, remove the tinfoil and pie weights, and bake for another 10-15 minutes, or until crust is golden brown. Remove and let cool.
6. Once pie crust is cooled, add the filling.
7. Place tomatoes on time, as rustic as you'd like. Top with basil leaves and a sprinkle of course sea salt.