TOMATO RICOTTA TART

Vicki Pollitt

By
@dzine3

Love the fresh taste of the tomato and basil.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Oven 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.

2For 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.

3May be served warm or room temperature.

About this Recipe

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