Tomato Tart Name: Jennifer Miller Base: Maxwell AFB Recipe: You don’t have to have a tart pan for this recipe—you can use a pie pan instead. This savory tart works perfectly for tomatoes, but you could also layer other veggies on top. Slices of grilled eggplant and zucchini would be great layered with the tomato. For the crust: 1 ¾ cups all-purpose flour (whole wheat is better if you have it) ¼ cup olive oil 1 tsp salt ¼ cup water For the filling: 1 large heirloom tomato 1 cup ricotta cheese ½ cup grated Parmesan cheese 2 tsp Italian herbs, dried (or ¼ cup fresh basil, chopped) Salt and pepper Dash of olive oil Preheat the oven to 400 degrees. Mix the salt and flour together, then stir in the olive oil and water until the dough comes together. Roll out with a rolling pin, then drape over your tart pan or pie pan. Tuck it securely against the edges and trim excess lining. Bake the empty tart crust for 15 minutes, then remove form the oven. It shouldn’t be finished yet! While it’s baking, mix the ricotta, Parmesan, herbs, salt and pepper, and dash of olive oil together and slice the tomato into even, ¼ inch slices. When the empty tart crust is removed, pour your filling into it and smooth down with a rubber spatula. Arrange tomato slices over the top in layers, then place entire tart back in the oven.