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Tomato-Ricotta Tart

169

This savory tart is bound to become a summer favorite.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003

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

  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.

Cook's Notes

Named for its hearty taste, the large, meaty beefsteak tomato is also great sliced on sandwiches or burgers.

Reviews Add a comment

  • AuntTM
    9 JAN, 2017
    I like the muffin tin idea and wonder if it would work well with little grape tomatoes.
    Reply
  • musicalee26
    26 NOV, 2008
    This is fabulous as an appetizer - mold the bread crumbs into muffin tins and use roma tomatoes instead. I also toss the torn bread with olive oil, put in the refrigerator over night!!
    Reply