Roasted Tomato and Ricotta Tart
6 photos of Roasted Tomato And Ricotta Tart Recipe
By
cassie thornburg
@agirlsinger
1
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.
www.TrebleClefChef.blogspot.com
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.
www.TrebleClefChef.blogspot.com
Ingredients
- 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
- eggs
- 2 Tbsp
- basil, fresh, chopped
- 1/2 tsp
- salt
- 1/4 tsp
- pepper
- 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.
About Roasted Tomato and Ricotta Tart
Course/Dish: Other Main Dishes, Cheese Appetizers, Other Appetizers, Other Snacks, Vegetable Appetizers, Roasts
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
