Preheat your oven to 375 "F

Using a fork poke some holes in the bottom of each pie. Cover with tiny foil and place a pie weight or some beans on top. Bake in the preheated oven for 15 minutes. Remove the weight/beans and tint foil and bake for an additional 15 min. Transfer to a cooling rack and let sit while working on the tomato tart filling.

Meanwhile in s mixing bowl combine the ricotta cheese, fontina, lemon zest, garlic and sea salt. Stir to combine and set aside.

Slice the heirloom tomatoes into thin slices.

Once your pies have cooled off, divide the cheese mixture between them. Spread in an even layer.

Top the cheese with the tomato slices, alternating different colors and sizes. Drizzle with a lug of olive oil and sprinkle the top with sea salt.

Cover the edges of the tomato tart with tiny foil to prevent burning.

Bake the tart in the preheated oven for 20 minutes. Remove the tint foil and bake for an additional 35 minutes until golden brown around the edges.

If desired at this point you can throw the tomato tart under the broiler for a couple of minutes, for an extra fiery kiss all over the top.

Transfer the tomato tart to a cooling rack and allow to cool at room temperature.

Tear the burrata cheese and divide between the two pies. Finish with a drizzle of extra Virginia olive oil, some nice coarse sea salt and the basil.

If using green peas this is the time to sprinkle them over the top.

Serve with freshly cracked black pepper .