1 sheet refrigerated pie pastry
1 1/2 pounds firm heirloom tomatoes, cut in 1/4-inch slices and seeded
Salt and pepper
1 container (16 ounces) whole milk Ricotta cheese
4 ounces Fontina cheese, shredded (1 cup)
3 ounces Asiago cheese, finely shredded (about 1 cup)
1 cup loosely packed fresh basil leaves
1 large egg
1 Heat oven to 425°F.
2 Roll out pie pastry on a lightly floured surface. Transfer to a 9-inch tart pan with removable bottom, trim edges. Line pastry with parchment or double thickness aluminum foil; fill with pie weights or dried beans.
3 Bake for 20 minutes. Carefully remove parchment and pie weights. Prick pastry bottom with a fork. Bake for 5 minutes longer.
4 Cool on a wire rack. Meanwhile, line a baking sheet with three sheets of paper towel. Arrange tomato slices in a single layer on towels; season with salt. Let stand for 30 minutes, flipping tomatoes halfway through. Pat tomatoes dry with towels.
5 Place the ricotta, fontina, asiago and basil in a food processor; cover and process until mixture is smooth. Add egg; cover and pulse until blended. Lightly season with salt and pepper.
6 Spread ricotta mixture over crust. Top with tomatoes. Lightly season with salt and pepper.
7 Bake for 20-25 minutes or until filling is set and thermometer inserted in filling reads 160˚F, covering edges with aluminum foil if necessary. Let stand for 5 minutes before removing sides of pan for serving. Garnish with basil.