Menu Enter a recipe name, ingredient, keyword...

Tomato ricotta tart

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • Ingredients
  • 2 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
  • Directions

Details

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.
About
Recipe submitted by wsasktelnet
View on keyingredient.com

You'll also love

Review this recipe

Tomato and cheese stuffed zucchini Tomatoes Stuffed with Guacamole (Jitomates Rellenos de Guacamole)