tomato ricotta tart

19 Pinches 1 Photo
Wildwood, FL
Updated on Nov 17, 2015

Love the fresh taste of the tomato and basil.

prep time 20 Min
cook time 25 Min
method Bake
yield 8 to 10

Ingredients

  • 1 1/4 cups flour
  • 2 tablespoons pine nuts or walnuts, toasted
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 3 tablespoons ice water
  • FILLING
  • 3/4 cup part skim ricotta cheese
  • 3 - medium eggs
  • 2 - garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped fresh basil, divided
  • 1/3 cup shredded gruyere cheese, or mixed italian cheese blend (i used)
  • 3 - tomatoes, sliced, to cover top

How To Make tomato ricotta tart

  • 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.
  • Step 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.
  • Step 3
    May be served warm or room temperature.

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