Tomato Tart

Delicious.........

1 recipe of savory tart dough
2 ounces of parmesan cheese (grated, about 1 cup)
3 plum tomatoes, cored and sliced 1/4 inch thick.
salt
2 tablespoon plus 1 teaspoon extra virgin olive oil
1 garlic clove
1/2 cup part skim ricotta
1/4 cup shredded mozzarella
Pepper
2 tablespoon of chopped fresh basil



Lay plastic wrap over the prepared tart dough, and smooth out the bumps. leaving the plastic wrap on the tart, refrigerate dough for 30 minutes.

Heat oven to 375 degrees. Set the tart pan on a large baking sheet, press a double layer of foil into the frozen tart shell and over the edges and fill with pie weights. Bake for 30 minutes. Carefully remove the foil.
Sprinkle 1/2 cup of parmesan cheese over the bottom of the tart shell, return the shell to the oven, bake for 5 minutes. Let the tart shell cool on the baking sheet while making the filling.

Increase the temp to 425 degrees.

Spread the thin slice tomatoes over several layers of paper towels. Sprinkle with 1/2 teaspoon of salt, and let drain for 30 minutes. Blot the top of totatoesdry with paper towels before using.
Whisk 2 tablespoon of oiland garlic on a seperate bowl.

Mix the remaining parmesan, ricotta, mozzarella and remaining 1 teaspoon of oil together. Season with salt and pepper.
Spread the ricotta mixture over tart shell. Lay down the tomatoes, arrange them so they look attractive. Drizzle olive oil garlic mixture over tomatoes. Bake for 20 minutes.
Let tart cool on the baking sheet for 10 minutes, then sprinkle with basil.