Tomato Tart with Penny Panko

If you live in the south, you're likely inundated with tomatoes in July/August - whether your own or gifted from family/neighbors. While my sad little plant has yielded TWO tomatoes so far, my mom's has been prolific and she's kind enough to share. Lucky me!

It wouldn't be summer without a fresh basil-y tomato tart. I have a recipe one of my mom's friends photocopied for her back in the 90's (maybe from a Southern Living Cookbook or something?) that I go back to every time. This is NOT your mayo version, and may seem a little more complex. But trust me. It's worth it. (And if you have a tomato pie recipe you already know and love, just add the Penny Panko - you won't be sorry!)

Ingredients:
1 premade pie crust (the roll out or in the pan kind - or you can always make your own if you're ambitious like that!)
4 large (about 2 pounds) firm-ripe tomatoes, sliced horizontally ⅓ inch thick
1½ teaspoons salt plus additional for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 basil sprigs for garnish
½ cup plus 2 tablespoons whole-milk ricotta
2 large eggs, beaten lightly
¼ pound whole-milk mozzarella, grated coarse
½ cup freshly grated Parmesan
½ cup Penny Panko, divided
about 5 pieces of cooked bacon (optional, but so delicious)
olive or vegetable oil for brushing the tomatoes at the end

Instructions:

1. Sprinkle the tomato slices on both sides lightly with salt and let them drain on paper towels. The idea is to get as much water out of them as possible, so you can let them sit for a couple of hours, if time allows. 
2. Prepare you pie shell by rolling it out into the pie dish and baking at 425 for about 20 minutes (using pie weights or dry beans to keep its shape) - just to get it started. Then remove and set aside.
3. In a food processor or blender purée the basil leaves with the ricotta, add the eggs, and blend the mixture until it is combined.
4. Add the mozzarella, the Parmesan, the bacon, 1/3 cup Penny Panko, and freshly grated black pepper to taste and blend the mixture until it is just combined.
5. Next, pat the tomato slices dry with paper towels and line the bottom of the pie shell with the tomato end pieces.
6. Spoon the cheese mixture over the end pieces, smoothing the mixture. If ingredients and space in your dish allow, repeat the layers again.
7. Arrange the remaining tomato slices in one layer, overlapping them slightly, over the cheese mixture. Brush them with the oil and sprinkle with the remaining Penny Panko. 
8. Bake the tart in a preheated 350° F. oven for 40 to 50 minutes, or until the cheese mixture is set.
9. Transfer the tart to a rack, let it stand for 10 minutes, and garnish it with the basil sprigs.

Serve the tart hot or at room temperature. Serves 6-8.