Tomato-Ricotta Tart

Ingredients

• 2 cups coarse fresh breadcrumbs
• 1/4 cup olive oil, plus more for brushing over tart
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 2 large eggs
• 2 tablespoons chopped fresh basil
• Salt and pepper
• 1 1/2 pounds thinly sliced beefsteak tomatoes

Directions

1. Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
2. In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
3. Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

Recipe found at: http://www.marthastewart.com/312700/tomato-ricotta-tart?czone=food/produce-guide-cnt/summer-produce-recipes&center=0&gallery=274270&slide=262604