8 to 10 large fresh basil leaves
1 garlic clove
1-1/4 cups flour
Pinch of salt
8 tablespoons cold butter, cut into cubes
2-3 tablespoons cold water
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs
Salt and pepper
2 medium tomatoes, thinly sliced
To make the crust:
Put the basil and garlic in a food processor; process until finely chopped.
Add the flour and salt; pulse several times to combine. Add the butter; pulse
about 10 times or until the mixture looks like coarse crumbs. With the
machine running, add the water, one tablespoon at a time. Stop adding water
when the mixture comes together in a ball. Remove the dough, flatten into a
disk, and wrap in plastic. Refrigerate for at least one hour.
Preheat the oven to 375 degrees F.
Roll the dough on a lightly floured surface into an 11-inch circle.
Place the dough over the tart pan; gently press it into the bottom and sides.
Trim the dough even with the top of the pan. Prick the dough all over with a fork
and line with a piece of aluminum foil. Fill with dried beans or pie weights.
Bake for 15 minutes. Remove the foil and pie weights and bake for another 10
minutes. Remove from the oven; leave the oven on.
To make the filling:
Combine the ricotta, Parmesan, eggs, salt and pepper in a bowl.
Pour the mixture into the prebaked pie crust.
Arrange the tomato slices on top of the cheese filling.
Bake for 35 to 40 minutes, or until the filling has puffed slightly and the top is
set. Cool on a wire rack. Serve warm or at room temperature.