• Preheat the oven to 400°F/204°C
  

Blind Bake Tart Shell

• Roll the Shortcrust Pastry (or refrigerated pie crust) to ¼ thickness, drape over the tart pan, being sure to fit the dough down into the corners of the tart pan and uniformly up the sides. Trimming off the excess dough, dock the bottom of the tart liberally with a fork. cover with parchment paper and then add baking beans. Bake for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. Remove from the oven and allow the shell to cool, then proceed with your tart.
  
• Turn the oven temperature up to 425°F/218°C
  

Heirloom Tart Filling

• Meanwhile, add the ricotta, Parmesan, lemon zest, garlic cloves, and goat cheese to the food processor. Blitz for 30-60 seconds until smooth.
  
• Assemble the tart: Brush shell with slight beaten organic egg. Then spread the filling into the tart shell and smooth with an offset spatula. Alternate the tomatoes. Drizzle with olive oil and then season with Kosher salt and pepper.
  
• Bake until golden brown and the tomatoes are wilted a bit and the has browned 25-35 minutes. Let cool 5 minutes. Slice, garnish with fresh basil and serve.