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Tomato Ricotta Tart


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  • 1 pie crust for 9" pie plate
  • 3/4 C part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 2 cloves minced garlic
  • 1/2 t kosher salt
  • 1/2 C chopped basil divided
  • 1.5 oz aged Gruyere cheese, shredded & divided (@6 T)
  • 1 lb heriloom tomatoes, cut into 1/4" slices


Servings 6
Preparation time 10mins
Cooking time 35mins


Step 1

Preheat oven to 450. Bake pie crust 10 min.

Combine ricotta, egg, garlic & salt, stirring with a whisk. Add 1/4 C basil & 1/4 C Gruyere, stirring to combine. Spread mixture into pie crust. Arrange tomato slices in circular pattern over ricotta mixture, slightly overlapping. Top with remaining Gruyere; bake 25 min until filling is set. Let stand 10 min. Sprinkle with remaining basil & serve.

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