• 2 cups plus 2 teaspoons fresh breadcrumbs
• ¼ cup extra-virgin olive oil, plus more for brushing over tart
• 1 cup whole- or skim-milk ricotta cheese
• ½ cup plus 2 teaspoons freshly grated Parmesan cheese
• 2 large eggs
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 to 1½ pounds tomatoes, cored and thinly sliced

Preheat oven to 450° F. In a 9-inch pie pan, toss 2 cups breadcrumbs with ¼ cup olive oil. Press evenly into bottom and slightly up the sides.

In a bowl, whisk ricotta with ½ cup Parmesan, eggs, parsley, basil, salt, and pepper. Spread over crust.

Arrange tomato slices over the top, overlapping slightly. Brush with additional olive oil and sprinkle with 2 teaspoons breadcrumbs and 2 teaspoons Parmesan. Bake until tomatoes are almost dry, about 35 to 45 minutes. Set on rack to cool. Serve at room temperature.

Makes 4 to 6 servings.