What could be better than fresh basil, bacon and tomatoes? A BBT if you will… just a different presentation. I like using a variety of colors and types of heirloom tomatoes from our garden.

Don’t be afraid of making a tart crust. If you don’t have a tart pan, then you can also make this in a nine inch pie plate. This dough can be made up to three days in advance or save it in the freezer for six months.

Ingredients:

Crust:

1 1/2 C sifted all-purpose flour, sifted

1/2 C shredded sharp cheddar cheese

1/3 C firm unsalted butter, cut into half inch pieces

4 Tbsp ice water, or more as needed

2 Tbsp vegetable shortening

2 tsp course ground black pepper

1/2 tsp salt

Filling:

1/2 C fresh herbs, chopped (chives, parsley, basil)

10 oz Ricotta Cheese

1/2 Small Shallot, minced

1 Garlic Clove, minced

1/2 tsp lemon zest

Salt & fresh ground black pepper

Topping:

4 slices bacon, cooked and crumbled

Tomatoes, any colorful variety, thinly sliced

Fresh herbs like Basil, Parsley, Chives

Make the crust:

Add flour, butter, shortening and salt to bowl of a food processor. Pulse about ten to fifteen times to blend. The mixture should resemble fine meal with a few pea-size pieces. Add 4 tablespoons of water, cheese and pepper. Pulse three times to blend or until dough just starts to come together. Pat dough into bottom and on sides of 9 inch tart pan. Chill in fridge for 30 minutes.

Place rack in lower third of oven and preheat to 425 degrees.

Remove dough from the fridge and place tart pan on rimmed cookie sheet. Prick the bottom of the pastry all over at 3/4 inch intervals with a fork. Line pastry shell with parchment paper and add pie weights, dried beans or uncooked rice to weight the shell.

Place in the oven and bake for 15-18 minutes or until sides begin to brown. Remove the pan from the oven and let stand 30 seconds. Gently remove the paper and weights. Reduce oven temp to 375 degrees. Continue to bake the crust for another 5 to 8 minutes until golden brown. Remove from oven and cool shell to room temp.

Combine all ingredients for filling in small bowl and stir until just incorporated. Add filling to cooled shell. Top with tomato slices, crumbled bacon, basil, salt and pepper to taste.