Triple-Cheese Tart with Heirloom Tomatoes

Instructions

1. Heat oven to 425°F.
2. Roll out pie pastry on a lightly floured surface. Transfer to a 9-inch tart pan with removable bottom; trim edges. Prick bottom and sides of pastry with a fork. Line pastry with parchment paper or double thickness of aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove parchment and pie weights. Bake for 5 minutes longer. Cool on a wire rack.
3. Meanwhile, line a baking pan with three sheets of paper towel. Arrange tomato slices in a single layer on towels; sprinkle with salt. Let stand for 30 minutes, flipping slices halfway through. Pat tomato slices dry with towels.
4. Place the ricotta, fontina, asiago and basil into a food processor; cover and process until mixture is smooth. Add egg; cover and pulse until blended. Lightly season with salt and pepper. Spread ricotta mixture over crust. Top with tomatoes. Lightly season with salt and pepper.
5. Bake for 20-25 minutes or until filling is set and thermometer inserted into filling reads 160˚F, covering edges with aluminum foil if necessary. Let stand for 5 minutes before removing sides of pan for serving.
6. Garnish with basil.