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1
To prepare the pastry, finely chop the pancetta.
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2
Cook in a small skillet, stirring often, over medium-high heat until lightly colored, 5 to 7 minutes.
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3
Drain on paper towels until cooled.
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4
Combine the flour, salt, and pancetta in a large bowl.
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5
Add the butter and shortening.
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6
Blend with a pastry blender or your fingertips until the mixture resembles the texture of small peas.
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7
Add 3 to 4 tablespoons ice water or enough to form a dough, tossing the mixture until the water is incorporated.
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8
Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball.
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9
Flatten slightly, dust with flour, and chill, wrapped in plastic wrap, for 1 hour.
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10
Roll out into a disk /8 inch thick on a lightly floured work surface.
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11
Transfer to a 9-inch tart pan with a removable bottom, cut off excess dough from the edges, and prick the bottom lightly with a fork.
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12
Chill for 1 hour and preheat the oven to 375 F. Line the shell with foil and fill with pie weights, dried beans, or rice.
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13
Bake in the lower third of the oven for 20 minutes.
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14
Carefully remove the weights and foil.
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15
Return to the oven and bake for 10 minutes more or until light golden.
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16
Cool in the pan on a wire rack.
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17
To make the filling, turn down the oven to 350F.
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18
Sprinkle the tomato slices on both sides with the additional salt and drain in a colander.
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19
Combine the basil leaves, ricotta, and eggs in a food processor and process until blended.
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20
Add the teaspoon of salt, the mozzarella, the Parmigiano-Reggiano, and pepper.
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21
Process until just combined.
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22
Pat the tomato slices dry with paper towels.
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23
Line the bottom of the shell with the tomato end pieces and spoon on the cheese mixture.
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24
Arrange the remaining tomato slices in one layer, overlapping slightly, over the cheese mixture.
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25
Brush the top with olive oil and bake until the cheese mixture is set, 50 to 60 minutes.
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26
Cool on a wire rack for 10 minutes.
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27
Serve hot or at room temperature, garnished with sprigs of basil.
