There's nothing better than a simple tomato tart when the tomatoes are ripe in the garden! This tart is made with a simple cracker crust, which is baked in the oven, and then packed full of a ricotta cheese mixture. The flavors are bright, the colors are vibrant, and the entire thing couldn't feel any more like summer!
Place crackers in a food processor and pulse to a fine crumb texture.
Add sugar and pepper and pulse to combine.
With the processor running, add melted butter and continue processing until everything is combined.
Pour crumbs into tart shell (you can also use a 9-inch pie shell) and evenly press over the bottom and up the sides. Firmly press in the crumbs to ensure a sturdy crust. Use the bottom of a measuring cup to assist on the sides.
Place prepared crust in a preheated 325°F oven for 15 minutes until the crumb is fragrant and lightly golden.
Remove from oven and cool.
For the filling
Place ricotta, salt, and pepper in a food processor and pulse to combine. Add tarragon, parsley and chives and process until herbs are chopped.
Pour filling into prepared crust and smooth evenly over the crust.
Slice tomatoes ⅛- to ¼-inch thin and shingle across the top. If you want to prepare the crust and filling a couple of hours in advance, fill the tart shell and place in the refrigerator. Then place the tomatoes on the filling right before serving.
Garnish with fresh basil and serve.
I know sugar seems odd in a savory crust but it is essential in cracker crumb crusts. The sugar melts into the crumbs during baking and when it cools, it hardens and becomes a crust that stays together and holds any filling!