Bring this simple but impressive tart to your next party, and you'll be guaranteed invites for life. For a suitable wine pairing, reach for Lucumone Vermentino, a fragrant white wine that goes well with the tart's trio of cheeses.

Heirloom Tomato-Ricotta Tart

Line a rimmed baking pan with a double layer of paper towels. Arrange tomato slices in pan. Sprinkle with 1/2 teaspoon salt. Let stand 30 minutes, gently blotting tops of tomatoes dry with paper towels.

Preheat oven to 425 degrees. Place piecrust in a 10-inch tart pan with removable bottom, pressing into sides of pan. Trim edge. Prick with a fork. Bake for 5 minutes. Sprinkle Parmigiano-Reggiano cheese on pastry. Bake for 5 to 7 minutes more or until golden brown. Cool. 

Whisk together 2 tablespoons oil, garlic and herbs; set aside. Combine ricotta and Monterey Jack cheeses, remaining 1 teaspoon olive oil and additional salt and pepper in a medium bowl. Spread mixture on bottom of pastry. Arrange tomatoes on top. Drizzle with garlic-oil mixture. Cut into wedges. If desired, garnish with basil leaves.