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Tomato-Ricotta Tart

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Named for its hearty taste, the large, meaty beefsteak tomato is also great sliced on sandwiches or burgers

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Ingredients

  • cups coarse fresh breadcrumbs
  • 1/4 cup olive oil, plus more for brushing over tart
  • 1 cup whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 2 large eggs
  • 2 tablespoons chopped fresh basil
  • Salt and pepper
  • 1 1/2 pounds thinly sliced beefsteak tomatoes

Details

Servings 6

Preparation

Step 1

1.Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
2.In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
3.Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

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