TOMATO RICOTTA TART

1
Vicki Pollitt

By
@dzine3

Love the fresh taste of the tomato and basil.

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

How to Make TOMATO RICOTTA TART

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.

Printable Recipe Card

About TOMATO RICOTTA TART

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