Tomato Ricotta Tart Recipe

Name: Tomato Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 5 5/8 ounces unbleached all-purpose flour (about 1 1/4 cups); 2 tablespoons pine nuts, toasted and coarsely chopped; 1/4 teaspoon kosher salt; 1/4 teaspoon baking powder; 1/4 teaspoon black pepper, freshly ground; 1/4 cup extra virgin olive oil; 3 tablespoons ice water; cooking spray; Filling; 3/4 cup par-skim ricotta cheese; 1 large egg, lightly beaten; 2 garlic cloves, minced; 1/2 teaspoon kosher salt; 1/2 cup fresh basil, chopped and divided; 1 1/2 ounces gruyere cheese, shredded and divided (about 6 tablespoons); 1 lb heirloom tomato, seeded and cut into 1/4 inch thick slices

Servings: persons

Crust
5 5/8 ounces unbleached all-purpose flour (about 1 1/4 cups)
2 tablespoons pine nuts, toasted and coarsely chopped
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon black pepper, freshly ground
1/4 cup extra virgin olive oil
3 tablespoons ice water
cooking spray
Filling
3/4 cup par-skim ricotta cheese
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 cup fresh basil, chopped and divided
1 1/2 ounces gruyere cheese, shredded and divided (about 6 tablespoons)
1 lb heirloom tomato, seeded and cut into 1/4 inch thick slices

1
Preheat oven to 450u00b0F.
2
To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450 for 10 minutes. Remove from oven.
3
Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup Gruyere cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomato slices with remaining 2 tablespoons Gruyere cheese. Bake at 450 for 25 minutes or until the filling is set. Let stand 1- minutes. Sprinkle with remaining 1/4 cup chopped basil.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Crust, 5 5/8 ounces unbleached all-purpose flour (about 1 1/4 cups), 2 tablespoons pine nuts, toasted and coarsely chopped, 1/4 teaspoon kosher salt, and more.

Yes, Tomato Ricotta Tart 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.

Tomato Ricotta Tart

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