This tart makes a great appetizer or light supper. The secret is to use top quality beefsteak tomatoes.
- 4 slices wholemeal bread
- ¼ cup olive oil
- 2 large eggs
- 1 cup whole-milk ricotta
- 1 cup grated Parmesan
- 2 tbsp chopped fresh basil
- 1½ lb / 700 g beefsteak tomatoes
- Preheat oven to 450° F / 230° C. Line a 9-inch / 23 cm springform pan with baking paper. Torn the bread to pieces and process it in a food processor till coarse breadcrumbs. Toss them with the oil and press evenly into bottom of pan.
- Whisk together eggs, ricotta, Parmesan, and basil. Season with salt and pepper and spread over crust. Slice tomatoes as thin as you can and arrange on top. Brush with olive oil.
- Bake for 40 mins, until tomatoes are almost dry. Remove from pan and serve warm.
