Ingredients

2 cups plus 2 teaspoons fresh breadcrumbs

1/4 cup extra-virgin olive oil, plus more for brushing over tart

1 teaspoon Italian herb mix

1/4 cup milk (optional)

1 cup whole or skim-milk ricotta cheese

1/2 cup plus 2 teaspoons freshly grated Parmesan cheese

2 large eggs

2 tablespoons fresh parsley, minced

2 tablespoons fresh basil, minced

1/2 tsp salt

1/4 teaspoon black pepper

1 to 1 1/2 pounds tomatoes, cored and thinly sliced

Directions

Preheat oven to 450° F. 

In a 9-inch pie pan, toss 2 cups breadcrumbs with 1/4 cup olive oil. If breadcrumbs are very crunchy or dry, add 1/4 milk. Press evenly into bottom and slightly up the sides. 

In a bowl, whisk ricotta with 1/2 cup Parmesan cheese, eggs, parsley, basil, salt, and pepper. Pour over crust. 

Arrange tomato slices over top, overlapping them slightly. Brush with additional olive oil and sprinkle with remaining bread crumbs and 2 teaspoons Parmesan. 

Bake until tomatoes are almost dry, about 35 to 45 minutes. Set pan on a rack to cool. 

Serve at room temperature. 

Recipe Info

Basil is most commonly paired with tomatoes, and in the summertime, there isn’t much that can beat a fresh tomato slice with minced basil. Yet basil complements a wide variety of delicious foods, and is an excellent herb to grow yourself. More about basil from Bonnie Plants.