tomato ricotta tart
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 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.
-
Step 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.
-
Step 3May be served warm or room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Other Main Dishes
Category:
Cheese Appetizers
Culture:
French
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Dairy
Method:
Bake
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