I am doing a food challenge for the month of April and one of the foods I have decided to photograph is tomatoes.
In searching for a recipe, I found this in "More Best Recipes" by Cook's Illustrated.

For any of you familiar with Cook's Illustrated, you know they do exhaustive research to provide the best reliable recipes and explain how they came up with the choices.
This tart sounded quite delicious... and it was!

TART SHELL:

1 1/4 c. UNBLEACHED ALL-PURPOSE FLOUR
1 Tbsp. SUGAR
1/2 tsp. SALT
6 Tbsp. EXTRA-VIRGIN OLIVE OIL
3 Tbsp. ICE WATER
1/2 c. PARMESAN CHEESE

FILLING:

3 medium PLUM TOMATOES, cored and sliced 1/4-inch thick
SALT, to taste
2 Tbsp. plus 1 tsp. EXTRA-VIRGIN OLIVE OIL
1 medium GARLIC CLOVE, minced
1/2 c. part-skim RICOTTA CHEESE
1/2 c. PARMESAN CHEESE
1/4 c. MOZZARELLA CHEESE
GROUND BLACK PEPPER, to taste
2 Tbsp. shredded BASIL LEAVES

For the tart shell: Spray a 9-inch tart pan with a removable bottom with vegetable oil spray and set aside.
Pulse the flour, sugar, and salt together in a food processor until combined about 4 pulses.
Drizzle the oil over the flour mixture and pulse until the mixture resembles coarse sand, about 12 pulses.
Add 2 Tbsp. of the ice water and continue to process until some of the dough begins to clump into large pieces and no powdery bits remain, about 5 seconds.
If the dough doesn't clump, add the remaining 1 Tbsp. water and pulse to incorporate, about 4 pulses.

Tear the dough (which will feel quite sticky) into walnut size pieces and pat into the prepared tart pan.
Lay plastic wrap over the dough and smooth out any bumps.
Place the tart shell on a large platter and freeze until firm, about 30 minutes.

Heat oven to 375 degrees F with rack in the middle of the oven.

Place the frozen tart shell (still in the pan) on a baking sheet.
Gently press a piece of extra-wide heavy-duty foil that has been sprayed with vegetable oil spray against the dough and over the edges of the tart pan.
Fill the shell with pie weights (I used rice) and bake until the top edge of the dough just starts to color and the surface of the tart under the foil no longer looks wet, about 30 minutes.

Remove the tart shell from the oven and carefully remove the foil and weights.
Sprinkle Parmesan evenly over the bottom of the tart shell, then return to the oven and continue to bake until the cheese is golden brown, 5-10 minutes.
Set baking sheet and tart shell on a wire rack to cool slightly, about 10 minutes.

Increase the oven temperature to 425 degrees.

For the filling:

Spread the tomatoes out over several layers of paper towels.
Sprinkle with 1/2 tsp. salt and let drain for 30 minutes, and then gently blot the tops dry with paper towels.

In a small bowl, whisk 2 Tbsp. of the olive oil and the garlic together and set aside.

In a separate bowl mix the ricotta, Parmesan, mozzarella, and remaining 1 tsp. olive oil together and season with salt and pepper.

Spread the ricotta mixture evenly over the bottom of the cooled tart shell.
Shingle the tomatoes attractively on top of the ricotta in concentric circles, starting at the outside edge.
Drizzle the garlic and olive oil mixture evenly over the tomatoes.

Bake the tart until the cheese is bubbling and the tomatoes are slightly wilted, 20-25 minutes.

Let cool on a wire rack for 5 minutes, then sprinkle with the basil.
Remove the tart from the tart pan and transfer to a serving platter or cutting board.
Cut into wedges and serve. The finished tart can also be held at room temperature for up to 1 hour before serving.

Serves 4-6