Tomato Ricotta Tart
This tomato ricotta tart is full of fresh summer flavor that'll drag out the end of summer for just a little while!
Servings: 8 slices
Equipment
Ingredients
For the crust:
- 1 ¼ cup (156 g) all purpose flour
- 2 tablespoon pine nuts lightly toasted and coarsely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground black pepper
- ¼ cup (59 ml) extra virgin olive oil
- 3 tablespoon ice water
For the filling:
- ¾ cup (185 g) part-skim ricotta cheese
- 1 large egg lightly beaten
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ½ cup (12 g) chopped fresh basil divided
- ½ cup (66 g) gruyere cheese shredded, divided
- 1 pound (454 g) fresh tomatoes seeded and cut into 1/4-inch thick slices
Instructions
- Preheat oven to 450 °F (232 °C) and lightly spray 9-inch pie pan with cooking spray.
- In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.1 1/4 cup all purpose flour, 2 tablespoon pine nuts, 1/4 teaspoon kosher salt, 1/4 teaspoon baking powder, 1/4 teaspoon ground black pepper
- Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.1/4 cup extra virgin olive oil, 3 tablespoon ice water
- Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake for 10 minutes then remove from oven and set aside.
- In a large bowl, combine ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.3/4 cup part-skim ricotta cheese, 1 large egg, 2 cloves garlic, 1/2 teaspoon kosher salt, 1/2 cup chopped fresh basil, 1/2 cup gruyere cheese
- Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.1 pound fresh tomatoes
- Bake for 25 minutes until cheese on top is melted and filling is set.
- Let stand for 10 minutes, sprinkle with remaining 1/4 cup of chopped fresh basil, then slice to serve.
- Serve warm. This can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.
Notes
Source: Cooking Light, August 2013
Nutrition
Serving: 1 slice | Calories: 229 kcal | Carbohydrates: 18 g | Protein: 9 g | Fat: 14 g | Fiber: 1 g | Sugar: 2 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.