3 large Heirloom tomatoes cut into ½ inch round slices
Kosher salt
2 tbsp extra virgin olive oil
Fresh basil (garnish)
Instructions
Preheat oven to 375 degrees F.
Using an upright mixer, combine cold butter, flour, salt, and shortening on low with paddle attachment .
Gradually add ice water until dough forms a ball.
Remove from bowl and use a rolling pin to roll dough into a circle shape (1/2 inch thick) on a lightly floured surface.
Carefully place dough in tart pan and press until it is firmly set into the pan.
Use a spoon to spread ricotta in a smooth even layer on pie crust.
Sprinkle a layer of Swiss cheese, then Gruyere and then Parmesan, making sure to press it firmly into the dough as much as possible.
Arrange tomato slices over cheese and sprinkle with kosher salt and drizzle with extra virgin olive oil. Bake for about 45 minutes or until crust looks golden.
Garnish with fresh basil.
Recipe by Chef Times Two at https://www.cheftimestwo.com/heirloom-tomato-cheese-tart/