Fresh Tomato Tart
 
 
Makes 1 (15×10-inch) tart
Ingredients
Filling:
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 1 (8-ounce) package cream cheese, softened
  • 1 large egg
  • 2 tablespoons chopped shallot
  • 2 tablespoons fresh dill
  • 2 teaspoons lemon zest
  • ¼ teaspoon kosher salt
Crust:
  • 2¾ cups finely crushed buttery round crackers
  • 1 cup grated Parmesan cheese
  • ½ cup unsalted butter, melted
Topping:
  • ⅓ cup finely chopped fresh basil
  • ¼ cup olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1½ pounds assorted heirloom tomatoes, sliced ¼ inch thick (seeded if desired)
  • ¼ cup assorted halved grape or cherry tomatoes
  • Garnish: fresh basil, fresh dill
Instructions
  1. For filling: Line a fine-mesh sieve with 3 layers of cheesecloth or 2 coffee filters. Place over a bowl; add ricotta cheese. Cover and refrigerate overnight.
  2. In the work bowl of a food processor, process together drained ricotta, cream cheese, egg, shallot, dill, lemon zest, and salt until smooth; reserve.
  3. Preheat oven to 350°.
  4. For crust: In a large bowl, stir together cracker crumbs, cheese, and melted butter until well combined. Press mixture into bottom and up sides of a 15×10-inch cast-iron baking sheet.
  5. Bake until golden brown, 8 to 10 minutes. Let cool on a wire rack for 10 minutes.
  6. Spread filling into prepared crust. Bake until set, 8 to 10 minutes. Let cool on a wire rack 30 minutes.
  7. Meanwhile, for topping: In a small bowl, whisk together basil, oil, lemon zest and juice, vinegar, thyme, salt, and pepper. Layer tomatoes on filling; drizzle half of dressing onto tomatoes. Garnish with basil and dill, if desired. Serve with remaining dressing.
Recipe by Southern Cast Iron at https://southerncastiron.com/fresh-tomato-tart/