Tomato tart with mozzarella, Parmigiano Regianno and ricotta

Serves 4
24cm tart dish
One mozzarella and almond pastry case; pre-cooked.  Recipe below.  You can easily omit the pastry base and make this as a frittata for a change.

Cut the top and bottom from each tomato and set these aside; remove the cores and freeze these for a sauce or Bolognese.
To ensure that the tomatoes don’t turn our tart soggy, salt them and let them drain for half an hour on paper towels.  When ready to cook them, place the tomatoes onto a baking paper-lined oven tray, brush well with olive oil, a drizzle of balsamic vinegar, season with a little more sea salt, cracked pepper.
Bake in a 160℃, low, oven for a couple of hours, turning once and spooning the balsamic back onto the tomatoes, and re-seasoning. Remove and allow to cool.
Turn up the oven to 200ºC.
Break the 4 eggs, one at a time into a separate bowl and then add it into the main mixing bowl; repeat for all the eggs.  This avoids the risk of contaminating all the eggs with one bad one. Whisk well, add 250ml cream and mix well again. Season with sea salt and cracked pepper and taste, re-season if necessary.  Add the grated cheddar and Parmigiano Regianno. Mix again.
Spread the base with our basil pesto. Place the tomatoes onto the pastry base and pour over the cheese mixture.
Dollop around some ricotta and feta.
Bake for 30 minutes or so until cooked and set.

Pastry base
This is the same base I use for my pizza-making
190g or 1 ½ cups shredded mozzarella
160g or ¾ cup almond flour
50g 2 tbs cream cheese, cubed
1 egg
Garlic salt

Put mozzarella and cream cheese in a medium-size microwaveable bowl and microwave for 1 minute, give it a stir and then microwave for another 30 seconds, stir carefully as it is very hot.
Stir in egg and almond flour. Spoon the ‘dough’ thinly on baking paper. Place another piece of baking paper on top and spread out with your hands or use a rolling pin, if you would like it quite thin.
It should spread evenly with dough-like consistency; if it is stringy then your cheese has hardened too much, so put it back in the microwave for maybe another 20 seconds.
Grease the tart dish well with softened butter, using your fingertips.
Roll the dough over the rolling pin and place it into the tart dish.  Press gently into the corners and up the sides.  Remove any excess dough.  It freezes well.
Dock the dough, that is prick rows of holes in it with a fork to avoid it bubbling up too high.  Sprinkle with garlic salt
Cook in a 210℃ oven. Check it after about 8 minutes, and poke holes where any large bubbles may be.
Turn down the heat to 180℃ or 190℃ and continue cooking for another 4 – 6 minutes, or until slightly golden on top.  Cool. If storing, wrap in cling wrap or put into a plastic bag.  It will keep for a few days.