Heirloom Tomato Tart
By July 10, 2013Published:
- 1 tart shell
- 1 lb heirloom tomatoes sliced into rounds
- 1 teaspoon coarse Salt
- 3/4 cup ricotta
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- Ground Black Pepper
- Preheat oven to 350. Remove the tart shell from the fridge. Prick all over with a fork and bake until golden brown, about 20 minutes. While the shell bakes, toss the sliced tomatoes and salt together in a colander. Let it sit in the sink or over a bowl, tossing gently every few minutes.
- In a small bowl, mix the ricotta, lemon zest and salt. Stir well to combine.
Once pie is removed from the oven, turn heat up to 375. Spread the ricotta on the pre-baked pie shell. Arrange tomatoes around the pie plate in two layers.
- Give a few generous grinds of pepper and place in the oven until tomatoes are soft and reduced in size, about 40 minutes. If you notice the crust cooking too quickly, just lightly cover the pie with tin foil.