Tomato Ricotta Tart


The tomato with the 2 cheeses and oil crust – good flavor combination! Grab the formula below and burn up the last of your tomato bounty on this tomato cheese tart and Gina’s cheese tomato gratin!

This savory tart is associate degree astonishingly straightforward formula you'll ready and have for breakfast, a snack, or maybe for lunch. You won’t need to miss out on this one!

Tomato Ricotta Tart

The tomato cheese tart is best served heat, right out of the kitchen appliance, however if you can’t eat the full factor in someday, no worries, you'll store some for later.

This dish can keep for up to at least one week once keep within the icebox in associate degree airtight instrumentation.

Tomato Ricotta Tart

INGREDIENTS :
FOR THE CRUST:
  • 1 1/4 cup all purpose flour
  • 1/4 tsp kosher salt
  • 1/4 tsp baking powder
  • 1/4 tsp ground black pepper
  • 2 tbsp pine nuts, lightly toasted and coarsely chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp ice water
FOR THE FILLING:
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup chopped fresh basil, divided
  • 1/2 cup gruyere cheese, shredded, divided
  • 1 pound fresh tomatoes, seeded and cut into 1/4-inch thick slices
INSTRUCTIONS :
  1. Preheat oven to 450 degrees Fahrenheit and lightly spray 9-inch pie pan with cooking spray.
  2. In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.
  3. Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.
  4. Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake for 10 minutes then remove from oven and set aside.
  5. In a large bowl, combine ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.
  6. Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.
  7. Bake for 25 minutes until cheese on top is melted and filling is set.
  8. Let stand for 10 minutes, sprinkle with remaining 1/4 cup of chopped fresh basil, then slice to serve.
  9. Serve warm. This can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.

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