Empty Ricotta tart


This beautiful tomato ricotta tart uses all of your summer's freshest tomatoes! Just another way to eat up all summer long!

Empty Ricotta tart

I love picking up fresh tomatoes from the farmers market, especially in the summer when almost every tomato you stumble upon is an amazing tomato.

The farmer's market always reminds me of my trip to San Francisco when we traveled to the Periera family tomato farms and got beautiful, farm-fresh, vine-grown tomatoes.

Gina and I decided to make a recipe from some of the tomatoes brought back.

She made a parmesan tomato gratin (omg, can you imagine that? It sounds amazing and a much healthier alternative!) And I made this tomato ricotta tart. All I have to say is – you have to make it both.

The first taste of mine tomato ricotta tart, I literally said, "wow, this is some ridiculously good stuff!"

It's freaking good.

The tomato with the two cheeses and olive oil crust – perfect flavor combination!

This tasty tart is an incredibly easy recipe you can whip up and eat for breakfast, a snack or even for lunch. You won't miss this one!

Grab the recipe below and use the last of your tomato bounty on this tomaticicotta tart and Gina's parmesan tomato gratin!

This beautiful tomato ricotta tart uses all of your summer's freshest tomatoes! Just another way to eat up all summer long!

What is Ricotta?

Ricotta is a lovely white, mild, fresh cheese that is wonderful in so many different recipes.

With its soft texture and a bit of sweet flavor, it provides a great staple food.

It was originally created in Italy when cheese makers started using the whey left over from making mozzarella and provolone.

So I guess the saying goes in this case that one man's garbage is another man's treasure.

This beautiful tomato ricotta tart uses all of your summer's freshest tomatoes! Just another way to eat up all summer long!

What is a tart?

A tart is a very versatile dish that can be made as both sweet and tasty.

The simplest way to describe a tart would be to say that it is a pastry crust filled with either a sweet or tasty mixture of your choice.

They can be filled with everything from fruit to a delicious dessert or egg to an elegant breakfast or lunch.

They can be made as a large pie pan and cut into pie-like slices, or as individual pies served in small, small round dishes.

This beautiful tomato ricotta tart uses all of your summer's freshest tomatoes! Just another way to eat up all summer long!

What's in a tomato Ricotta tart?

Along with the ingredients you need to make your own pastry for this tart, you also need a handful of other ingredients to make this fresh and tasty filling.

Here's what you need:

  • Part-skimmed ricotta cheese
  • Big egg
  • Chopped garlic
  • Kosher salt
  • Fresh basil
  • Gruyere cheese
  • Fresh tomatoes

What if I don't like tomatoes?

Try it with just cheese and skip the tomatoes.

You can also try it with paprika slices or another vegetable instead of the tomatoes if you like.

I've never tried this recipe with a topping other than tomatoes, but I'm sure other variations would be just as good!

If you try this with something other than tomatoes, be sure to leave a comment below and tell me what it was like!

This beautiful tomato ricotta tart uses all of your summer's freshest tomatoes! Just another way to eat up all summer long!

How to make a tomato Ricotta tart

  • In the bowl with a food processor, combine flour, pine nuts, salt, baking powder and pepper. Pulse to combine.
  • Combine olive oil and water in a small measuring cup, then add the liquid through the chute and process until the dough is crumbly and just comes together.
  • Sprinkle the dough in the prepared 9-inch pie pan and gently squeeze your fingers in an even layer at the bottom and up the sides. Then bake out of the oven and set it aside.
  • In a large bowl, combine the ricotta, eggs, garlic, salt, the chopped basil and gruyere cheese. Mix until combined, then pour in an even layer into the pie pan with the crust.
  • Place tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle remaining gruyere cheese on top.
  • Bake until cheese on top is melted and filling is set.
  • Let stand, then sprinkle with remaining fresh basil, then slice for serving

This beautiful tomato ricotta tart uses all of your summer's freshest tomatoes! Just another way to eat up all summer long!

Tips for storing a Ricotta tart

Empty ricotta tart is best served hot right out of the oven, but if you can't eat it all in one day, no worries, you can store some for later.

This dish is stored for up to a week when stored in the refrigerator in an airtight container.

When you're ready to leak residue, just place it on a microwave safe plate and reheat for a few seconds.

You can also cover and store any leftovers in the freezer for up to 4 months. Just take it out of the freezer and allow to thaw on the counter before reheating.

What should I serve with a Ricotta tart?

The beautiful thing about tomato ricotta tart is that it can be served alone.

Just place a slice on a plate and you'll have a good breakfast, lunch or even brunch!

Speaking of brunch, you can also serve this as part of a home brunch buffet for a shower, party or any occasion.

Pair it with a rosemary orange spritzer, Triple Berry Brioche French Toast Bake and a quick basic chopped salad to get the perfect brunch spread.

This beautiful tomato ricotta tart uses all of your summer's freshest tomatoes! Just another way to eat up all summer long!

Find more tomato recipes here!

Best summer tomato salad

Cheesy Chorizo ​​Orzo with blistered tomatoes and spinach

Roasted balsamic tomato Crostini

Cheesy grilled pesto chicken and sun-dried tomato sandwich

This beautiful tomato ricotta tart uses all of your summer's freshest tomatoes! Just another way to eat up all summer long! #tomatotart #tart #ricotta #tomatorecipe #tomatoricotta

Empty Ricotta tart

This tomato ricotta tart is full of fresh summer flavors that pull off the end of summer just a little while! Prep Time: 10 min Cook Time: 45 min Total Time: 55 min Calories: 229kcal

ingredients

For the crust:

  • 1 1/4 cup all the flour
  • 2 tablespoons pine nuts, lightly toasted and coarsely chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 tsp ground black pepper
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons ice water

For filling:

  • 3/4 cup part-skimmed ricotta cheese
  • 1 large egg, easily beaten
  • 2 cloves of garlic, chopped
  • 1/2 teaspoon kosher salt
  • 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

  • Preheat the oven to 450 degrees Fahrenheit and lightly spray 9-inch pie pan with cooking spray.
  • In the bowl with a food processor, combine flour, pine nuts, salt, baking powder and pepper. Pulse to combine.
  • Combine olive oil and water in a small measuring cup, then add the liquid through the chute and process until the dough is crumbly and just comes together.
  • Sprinkle the dough in the prepared 9-inch pie pan and gently squeeze your fingers in an even layer at the bottom and up the sides. Bake for 10 minutes, then remove from oven and set aside.
  • In a large bowl, combine the ricotta, eggs, garlic, salt, 1/4 of the chopped basil and 1/4 cup of gruyere cheese. Mix until combined, then pour in an even layer into the pie pan with the crust.
  • Place tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.
  • Bake for 25 minutes until the cheese on top is melted and the filling is set.
  • Let stand for 10 minutes, sprinkle with remaining 1/4 cup chopped fresh basil, then slice for serving.
  • Serve warm. This can be stored for up to a week, covered in the refrigerator and heated again in the microwave.

notes

Source: Cooking Light, August 2013 * Nutrition facts are an estimate and are guaranteed to be accurate. Nutrition Facts Tomato Ricotta tart amount per Serving (1 slice) calories 229 calories from fat 126 % Daily Value * Fat 14g22% carbohydrates 18g6% Fiber 1g4% Sugar 2g2% protein 9g18% * Percent daily values ​​are based on a 2000 calorie diet.

Photography by Jesse Reilly

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