Tomato ricotta tart
- 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
Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
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.
Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.
Recipe submitted by wsasktelnet
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