As I promised, here is the recipe for my Tomato, Basil and Cheese Tart.
It's a perfect summer dish made in advance and served at room temperature. 
For the Crust:
2 scant cups flour
9 tablespoon unsalted butter, cut into small pieces
3 tablespoon vegetable shortening
1/2 teaspoon salt
raw beans or rice to weight the crust down
For the Filling:
2 lbs. medium tomatoes, sliced 1/3" - 1/2" thick
(use the end slices for a salsa or salad)
sea salt
1 cup firmly packed fresh basil leaves
1/2 cup whole milk ricotta
2 large eggs
1/4 lb. fresh mozzarella, chopped
1/2 cup freshly grated Parmesan
Extra virgin olive oil
To make the crust:
In a large bowl, using a pastry cutter, blend the flour, butter, shortening and salt until it resembles a course meal. Add 5 to 6 tablespoons ice water, or enough to form a dough.
Mix/knead with your hands to distribute the fat evenly. Form into a ball and flatten slightly. Wrap in plastic wrap or wax paper and chill for an hour or more. Roll the dough out to fit into a 11" - 12" quiche pan (one with a removable fluted edge). Prick the crust with a fork and chill for 30 minutes. Line the crust with tin foil and fill with rice or beans. Bake in a 425 oven for 15 minutes. Remove the foil and rice/beans and cook for another 5 minutes or until a pale golden brown.
Many times I make the crust the day before.
To make the Filling:
Place the tomato slices on paper towels and sprinkle with salt. In a food processor, puree the basil and ricotta, add the eggs and mix. Add the mozzarella and Parmesan and blend until well mixed.
Pat the tomatoes slices dry with paper towels. Spoon the cheese mixture into the crust and smooth out. Arrange the tomato slices on the cheese mixture in one layer, slightly overlapping. Brush the tomato slices with olive oil.
Bake the tart in a 350 oven for 50 plus minutes or until the cheese mixture is set.
Serve the tart hot or at room temperature. (I prefer room temperature)
Serves 6 to 8.
Bon Appetite!
