Roasted Tomato and Ricotta Tart

cassie thornburg


About the tart - it is DELICIOUS. It has the flavors of lasagna, but uses bread crumbs for the starch instead of noodles. If you don't have a springform pan, I suppose you could use a pie tin, and lift out a piece like a pie, but the springform pan is THE kitchen tool of choice for this recipe.
Also, the recipe calls for 2 cups of coarse FRESH breadcrumbs.If you can breath you can make them. Simply put some cut bread into a processor and whirl. I mean...come on! EASY.

★★★★★ 1 vote
25 Min
40 Min


2 c
bread crumbs, fresh
1/4 c
olive oil, extra virgin
1 c
ricotta cheese (whole milk)
1/2 c
parmesan cheese, grated (fresh! not in the green can!)
2 large
2 Tbsp
basil, fresh, chopped
1/2 tsp
1/4 tsp
1 1/2 lb
beefsteak tomatoes, thinly sliced


1Pre-heat oven to 450.
2Making breadcrumbs in the processor!
3Toss the breadcrumbs with the olive oil and press evenly into the bottom of a 9-inch springform pan.
4In a bowl, whisk the ricotta with the Parmesan, eggs, basil and salt and pepper. Spread over crust.
5Arrange the tomatoes on top, slightly overlapping until covering the entire surface.
6Lightly brush with olive oil, and sprinkle with a little more pepper.
7Bake for 45 - 50 minutes, until tomatoes are slightly dry and roasted at edges. Let cool. Serve warm or at room temperature.

About this Recipe