Want to have a piece of summer no matter what season you may be experiencing? Take a bite from a tomato ricotta tart and you will surely taste a sliver of sunshine. Well, that’s an exaggeration but summer is equivalent to fun and eating tomato ricotta tart is definitely one!
For the crust:
- 1 ¼ cup of all-purpose flour
- 2 tbsp. of pine nuts, lightly toasted and coarsely chopped
- ¼ tsp. of baking powder
- ¼ cup of extra virgin olive oil
- ¼ tsp. of salt (or kosher salt)
- ¼ tsp. of ground black pepper
- 3 tbsp. of ice water
For the filling:
- 1 large egg, lightly beaten
- ¾ cup of part-skim ricotta cheese
- of fresh tomatoes, seeded and cut into ¼ inch thick slices
- ½ cup of gruyere cheese, shredded and divided
- 2 cloves of garlic, minced
- ½ cup of fresh basil, chopped and divided
- ½ tsp. of salt (or kosher salt)
- Preheat your oven to 450⁰F and prep up the 9-inch pie pan by spraying it with cooking spray lightly.
- In a bowl of a food processor, combine the following ingredients: flour, pine nuts, baking powder, salt and pepper. Give it a pulse to incorporate them all together.
- In a small measuring cup, mix the olive oil and water together and while the food processor is still working, add the liquid mixture through the chute. Continue to process until the ingredients are formed into a ball of dough.
- Transfer the dough into the coated pie pan and gently press to form a layer at the bottom. Bake this for 10 minutes, remove from the oven and set aside.
- Into a large bowl, mix the ricotta, egg, garlic, ¼ of the basil, ¼ of the gruyere cheese and salt. Mix and pour to form a layer in the pie pan with the crust.
- Next, arrange the tomatoes into a circular pattern over the ricotta mixture. Sprinkle the remaining ¼ cup of gruyere on top of the tomatoes.
- Bake the tart for another 25 minutes until the cheese on top has melted and the filling is all set.
- Let it stand for about 10 minutes and sprinkle the remaining basil on top.
- Preparation : 10 minutes
- Cooking : 45 minutes
- Serving : 1 9-inch tart
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Keywords: Tomato Ricotta Tart