Corn-Bread Tartlets with Ricotta and Green Zebra To

Name: Corn-Bread Tartlets with Ricotta and Green Zebra Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup stone-ground yellow cornmeal; 1/2 cup all-purpose flour; 3 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1 large egg; 2 tablespoons unsalted butter, melted; 4 Green Zebra or other heirloom tomatoes (10 ounces)halved, seeded and finely chopped; 1 garlic clove, minced; 1 tablespoon freshly grated Parmesan cheese; 1 tablespoon chopped basil; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground pepper; 3/4 cup ricotta cheese, preferably fresh

Servings: persons

1/2 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
2 tablespoons unsalted butter, melted
4 Green Zebra or other heirloom tomatoes (10 ounces)halved, seeded and finely chopped
1 garlic clove, minced
1 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped basil
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup ricotta cheese, preferably fresh

1
Preheat the oven to 375.
2
Butter three 12-cup mini-muffin pans.
3
In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder and salt.
4
In another bowl, whisk the milk with the egg.
5
Pour the milk mixture into the dry ingredients, add the melted butter and stir to combine; don't overmix.
6
Spoon the batter into the muffin cups, filling them halfway.
7
Bake for 10 to 12 minutes, or until golden.
8
Transfer the pans to a rack and let cool for about 10 minutes, then turn the muffins out to cool completely.
9
In a medium bowl, toss the tomatoes with the garlic, Parmesan, basil and olive oil and season with salt and pepper.
10
In a small bowl, season the ricotta with salt and pepper and mix well.
11
Using a small knife, slice off the domed tops of the muffins.
12
Top the muffins with the ricotta and the tomatoes and serve.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup stone-ground yellow cornmeal, 1/2 cup all-purpose flour, 3 tablespoons sugar, 1 teaspoon baking powder, and more.

Yes, Corn-Bread Tartlets with Ricotta and Green Zebra Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn-Bread Tartlets with Ricotta and Green Zebra Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions