Fresh Heirloom Tomato Tart W/ Herbs

• 3 1/2 lbs heirloom tomatoes
• 1 cup packed basil
• 1 tbs tarragon leaves
• 1 cup low fat ricotta
• 2 large eggs
• 1/2 lb mozzarella, coarsely grated
• 1/2 cup parmesan, grated
• 1 tbs cream
• 3 tbs olive oil
• extra basil and tarragon for garnish.
• tart crust, make your favorite, enough for an 11 inch tart

1. Cut the tomatoes into 1/2 inch slices
2. Sprinkle the slices with salt and leave to drain in a colander over a bowl for 30 minutes then blot dry.
3. In a food processer or blender put the basil, tarragon, ricotta, eggs, mozzarella, cream and parmesan and blend until smooth (it will look like guacamole.
4. Blind bake the crust for about 10 minutes (in a tart pan with a removable bottom. Cool.
5. To assemble: Start with a layer of the cheese mixture and spread a thin layer on the bottom of the tart.
6. Next arrange a layer of tomatoes. then a layer of mix, then tomatoes, ending with a top layer of tomatoes.
7. Drizzle the top with olive oil.
8. Bake in a 350 degree oven until the mixture is set and cooked, about 30 minutes.
9. Cool and garnish with basil.

tomatoes, basil, tarragon, ricotta, eggs, mozzarella, parmesan, cream, olive oil, extra basil, tart crust

Taken from food52.com/recipes/6037-fresh-heirloom-tomato-tart-w-herbs (may not work)