Roasted Tomato and Ricotta Tart
6 photos of Roasted Tomato And Ricotta Tart
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
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2 cbread crumbs, fresh
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1/4 colive oil, extra virgin
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1 cricotta cheese (whole milk)
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1/2 cparmesan cheese, grated (fresh! not in the green can!)
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2 largeeggs
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2 Tbspbasil, fresh, chopped
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1/2 tspsalt
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1/4 tsppepper
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1 1/2 lbbeefsteak tomatoes, thinly sliced
How to Make Roasted Tomato and Ricotta Tart
- Pre-heat oven to 450.
- Making breadcrumbs in the processor!
- Toss the breadcrumbs with the olive oil and press evenly into the bottom of a 9-inch springform pan.
- In a bowl, whisk the ricotta with the Parmesan, eggs, basil and salt and pepper. Spread over crust.
- Arrange the tomatoes on top, slightly overlapping until covering the entire surface.
- Lightly brush with olive oil, and sprinkle with a little more pepper.
- Bake 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
