3 cups flour
- 1 tsp salt
- 1 tbsp sugar
- 7-8 slices crisp bacon, crumbled
Put all in a food processor and mix a few times. Add 7-8 slices of crumbled crisp bacon. Process a few times.
Add 1/3 cup of very cold shortening (prefer Crisco) and 12 tbsps very cold butter cut into cubes
Process 6-8 times.
Add 6-8 tbsps ice water and process until it almost comes together. Remove and wrap in plastic wrap and refrigerate at least 30 minutes.
Roll out dough and fit into a 12″ (or 8″ or 10″) tart pan with a removal bottom. Refrigerate until ready to fill.
In food processor, put 1/2 cup whole milk ricotta, about 1.2 cup fresh basil leaves, 3 eggs, 8 oz shredded mozzarella and 1/3 cup grated parmesan. Season with salt and pepper if desired. Process until almost smooth.
Slice up 4 large ripe tomatoes or 8 roma tomatoes and put on a paper towel lined sheet pan. Season with salt and pepper and let sit for 5-10 minuts.
Line bottom of tart with some of the tomatoes. Top with the cheese mixture and then top the cheese mixture with more tomatoes. Bake in a 350 degree oven for 45-50 minutes or until lightly browned on top and set. Let sit in pan about 10 minutes before cutting and serving!