Instructions: Make the shell: In a large bowl blend the flour, the butter, the shortening, the bacon, and the salt until the mixture resembles meal. Add 3 to 4 tablespoons ice water, or enough to form a dough, tossing the mixture until the water is incorporated. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in waxed paper, for 1 hour. Roll the dough into a 1/8-inch thick round on a floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell lightly with a fork and chill it for 30 minutes. Line the shell with foil, fill with the rice, and bake the shell in the lower third of a preheated 425 degree oven for 15 minutes. Remove the rice and foil carefully, bake the shell for 3 to 5 minutes more, or until it is pale golden, and let it cool in the pan on a rack.

Make the filling: Sprinkle the tomato slices on both sides lightly with the additional salt and let them drain on paper towels. In a food processor or blender puree the basil leaves with the ricotta, add the eggs, and blend the mixture until it is combined. Add the remaining 1 1/2 teaspoons salt, the mozzarella, the Parmesan, and pepper to taste and blend the mixture until it is just combined.

Pat the tomato slices dry with paper towels, line the bottom of the shell with the tomato end pieces, and spoon the cheese mixture over the end pieces, smoothing the mixture. Arrange the remaining tomato slices in one layer, overlapping them slightly, over the cheese mixture and brush them with the oil. Bake the tart in a preheated 350 degree oven for 40 to 50 minutes, or until the cheese mixture is set. 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.

This recipe yields 6 servings.

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