2½ cups flour
1 tsp. kosher salt, plus more, to taste
2½ sticks unsalted butter, chilled and cut into small cubes
¼ cup ice water, plus more as needed
2 cups grated Parmesan
2 cups ricotta
2 Tbsp. lemon zest
Freshly ground pepper, to taste
1½ lb. heirloom tomatoes, sliced ¼-inch thick
2 Tbsp. chopped fresh basil
• Add the flour and 1 tsp. salt to the bowl of a food processor fitted with the blade attachment and pulse 2 or 3 times to combine. Add the butter and pulse until the mixture resembles coarse meal. Add ¼ cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 teaspoon at a time, pulsing 2 to 3 times after each addition.
• Turn the dough out onto a work surface and shape into a 6-inch disk. Wrap with plastic and refrigerate at least 1 hour or overnight.
• Preheat the oven to 400 degrees.
• On a lightly floured surface, roll out the dough to about 1∕8-inch thick. Press into a 10¼-inch round tart pan and trim the edges, leaving about a ½-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker. Refrigerate at least 10 minutes.
• Place the tart pan on a baking sheet, place a sheet of parchment paper on top and fill with pie weights or dried beans. Bake 12 minutes, then remove the weights and parchment and continue baking until the crust is cooked through and light golden-brown, about 10 minutes. Transfer to a wire rack and let cool completely in the tart pan.
• In a bowl, combine the Parmesan, ricotta and lemon zest. Season with salt and pepper to taste. Spread the mixture into the cool tart shell. Layer the tomato slices and chopped basil atop the filling. Serve immediately.