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


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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

How to Make Roasted Tomato and Ricotta Tart


  • 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.

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About Roasted Tomato and Ricotta Tart

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