For the crust:
- 1 pkg. Gruyère Biscuits
- 6 T. unsalted butter, melted
- 2 T. grated parmesan
For the filling:
- 2 lbs. heirloom tomatoes, sliced 1/4 inch thick
- Kosher salt
- 2 shallots, thinly sliced
- 1 T. olive oil
- 3/4 c. whole milk ricotta
- 1/3 c. mayonnaise
- 1 c. Gruyère cheese, grated
- 1/3 c. Paremesan cheese, grated
- 1 garlic clove, grated
- 1 t. lemon zest
- 1 T. fresh thyme
- Black pepper, to taste
To finish:
- Fresh basil leaves, tear or chiffonade
- Hot honey
- Flaky sea salt
- Extra virgin olive oil
For the tomatoes:
Lay sliced tomatoes on paper towels and sprinkle lightly with salt.
Let sit 20-30 minutes to draw out excess moisture.
Pat dry.
For the crust:
Preheat over to 375F.
Add the biscuits to a food processor and pulse into fine crumbs.
Mix crumbs with melted butter and parmesan.
Press firmly into a 9-inch tart pan with removable bottom.
Bake for 10 minutes, until lightly golden. Cool slightly.
Caramelize the shallots:
Heat olive oil in a skillet over medium-low heat.
Cook shallots for 12-15 minutes, stirring occasionally. Do not let them burn.
Make the filling:
In a bowl, combine the ricotta, mayonnaise, shredded Gruyère, shredded parmesan, garlic, lemon zest, thyme and black pepper.
Assemble:
Spread the caremlized shallots over the bottom of the crust.
Spoon the cheese mixture over the shallots and spread it evenly.
Layer tomatoes over the cheese mixture, in overlapping circles.
Drizzle lightly with olive oil.
Bake for 35-40 minutes, until golden and bubbling.
Cool at least 20 minutes before slicing.
Top with fresh basil, a sprinkle of flaky salt and a drizzle of hot honey.