roasted tomato and ricotta tart

★★★★★ 1
By cassie thornburg
from Brea, CA

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
serves 4-6
prep time 25 Min
cook time 40 Min

Ingredients For roasted tomato and ricotta tart

  • 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 lg
  • 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

  • 1
    Pre-heat oven to 450.
  • 2
    Making breadcrumbs in the processor!
  • 3
    Toss the breadcrumbs with the olive oil and press evenly into the bottom of a 9-inch springform pan.
  • 4
    In a bowl, whisk the ricotta with the Parmesan, eggs, basil and salt and pepper. Spread over crust.
  • 5
    Arrange the tomatoes on top, slightly overlapping until covering the entire surface.
  • 6
    Lightly brush with olive oil, and sprinkle with a little more pepper.
  • 7
    Bake for 45 - 50 minutes, until tomatoes are slightly dry and roasted at edges. Let cool. Serve warm or at room temperature.