Summer time is for tomatoes, at least in our household. Iris and I could eat tomatoes for every meal, and Nick...well he dislikes tomatoes but almost everything we eat is tomato based, so I guess you could say their relationship is "complicated"
Lets focus on the crust first! I wanted a bit of a savory sweet mix, so I chose to use pecans in the mix. This part is totally up to you, have fun with it, next up for me is pistachios.
Crust:
1 cup all purpose flour
1/2 cup pecans
1/4 tsp pink himalayan salt
1/4 tsp baking powder
1/2 tsp pepper
1/4 cup EVOO
1/2 tsp melted butter
Preheat the oven to 410 and spray a pie or tart pan with Bakers Joy cooking spray. In a food processor combine flour, nuts, s/p, baking powder. Once its flaky, add in EVOO and butter in through the chute until the dough is crumbly and sticky.
Press the dough into the pan, spreading out evenly and then bake for 10 minutes.
Remove and set aside allowing to cool slightly before adding in the filling.
Filling:
1 cup ricotta cheese
1 large egg (Valley of Hope Farms)
4 cloves of garlic, minced
1tsp salt and pepper
3/4 cup chopped basil
1/4 cup thyme
1/2 cup parmesan
Beat egg with salt and pepper. Combine all ingredients into the egg mixture and mix thoroughly. Spread the filling into the baked crust evenly.
Topping:
Wash several heirloom tomatoes and dry, Slice them evenly in 1/4 inch slices. The fun part is picking the most colorful ones and layering them in a fun pattern. I like to mix the varieties to get combo of flavors. Once you've layered the tomatoes on top, sprinkle a little cheese and chopped herbs on top.
Bake for 20-25 minutes until the cheese is melted and the filling is firm. Serve warm or allow to cool and place in the refrigerater for a chilled treat.
**Make sure to place cut tomatoes on a paper towel to soak up excess liquid.
***keep salt off the tomatoes so that the salt doesn't pull liquid from the tomatoes into the dish.
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