Preheat the oven to 425 degrees. Form the pie crust into the tart pan, being sure to go up the sides of the pan. Using a fork, poke holes all over the pie crust to prevent puffing while baking. Bake for 9 minutes, or until the pie crust is lightly golden brown.
Whisk the egg in a medium sized mixing bowl. Add the ricotta cheese, mozzarella, and basil chiffonade.
Evenly spread the cheese filling in the baked pie crust and top with sliced tomatoes. Bake for 30 minutes, or until the filling has set.
Tips and Substitutions
Always use a visual when baking pie crust. Since this tomato tart shell is prebaked, if the crust around the edges begins to look too brown while baking the filling, simply lay a sheet of foil over top of the tart to prevent over browning.
Any type of tomato can be used. I have made this with beefsteak, heirloom, cherry, and grape tomatoes.
To make this a lower fat recipe, substitute part skim ricotta cheese for the full fat version.
Substitute 1 teaspoon dried basil for the fresh basil.
Add ½ teaspoon onion powder to the cheese mixture.
Substitute Asiago cheese for the parmesan cheese.
Be sure the parmesan cheese you use is the wedge that needs to be grated, not the dried version of cheese.