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tomato ricotta tart

dzine3 avatar
Recipe by
Vicki Pollitt
@dzine3
Wildwood, FL

Love the fresh taste of the tomato and basil.

yield 8 to 10
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For tomato ricotta tart

  • 1 1/4 c
    flour
  • 2 Tbsp
    pine nuts or walnuts, toasted
  • 1/4 tsp
    kosher salt
  • 1/4 tsp
    ground black pepper
  • 1/4 c
    olive oil
  • 3 Tbsp
    ice water
  • FILLING
  • 3/4 c
    part skim ricotta cheese
  • 3
    medium eggs
  • 2
    garlic cloves, minced
  • 1/2 tsp
    kosher salt
  • 1/2 c
    chopped fresh basil, divided
  • 1/3 c
    shredded gruyere cheese, or mixed italian cheese blend (i used)
  • 3
    tomatoes, sliced, to cover top

How To Make tomato ricotta tart

  • 1
    Oven 450 degrees. For crust, use food processor to blend first 5 ingredients. Mix olive oil and ice water and add through shute with 3 or 4 pulses until crumbly. Sprinkle dough into quiche or 9 inch pie plate sprayed with cooking spray. Press to form crust on bottom and slightly up sides of pan. Bake 10 minutes at 450 degrees. Remove from oven.
  • 2
    For filling, whisk together all except basil and cheese. Add 1/4 cup basil and cheese and mix gently. Pour over crust. Slice tomatoes thinly (you can deseed if you wish) and place over top in attractive pattern. Sprinkle 2 T. more cheese over top and bake 25 minutes at 450 degrees til filling is set.. Can sprinkle more chopped basil on top.
  • 3
    May be served warm or room temperature.
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