TOMATO RICOTTA TART

Vicki Pollitt

By
@dzine3

Love the fresh taste of the tomato and basil.


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Serves:

8 to 10

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 1/4 c
flour
2 Tbsp
pine nuts or walnuts, toasted
1/4 tsp
kosher salt
1/4 tsp
ground black pepper
1/4 c
olive oil
3 Tbsp
ice water

FILLING

3/4 c
part skim ricotta cheese
3
medium eggs
2
garlic cloves, minced
1/2 tsp
kosher salt
1/2 c
chopped fresh basil, divided
1/3 c
shredded gruyere cheese, or mixed italian cheese blend (i used)
3
tomatoes, sliced, to cover top

Directions Step-By-Step

1
Oven 450 degrees. For crust, use food processor to blend first 5 ingredients. Mix olive oil and ice water and add through shute with 3 or 4 pulses until crumbly. Sprinkle dough into quiche or 9 inch pie plate sprayed with cooking spray. Press to form crust on bottom and slightly up sides of pan. Bake 10 minutes at 450 degrees. Remove from oven.
2
For filling, whisk together all except basil and cheese. Add 1/4 cup basil and cheese and mix gently. Pour over crust. Slice tomatoes thinly (you can deseed if you wish) and place over top in attractive pattern. Sprinkle 2 T. more cheese over top and bake 25 minutes at 450 degrees til filling is set.. Can sprinkle more chopped basil on top.
3
May be served warm or room temperature.

About this Recipe

Main Ingredient: Dairy
Regional Style: French
Other Tags: Healthy, Heirloom