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Tomato-Ricotta Tart

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    Named for its hearty taste, the large, meaty beefsteak tomato is also great sliced on sandwiches or burgers.
    Everyday Food, July/August 2003
    • Prep Time 25 minutes
    • Total Time 1 hour 10 minutes
    • Yield Serves 4
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    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.

    Recipe Reviews

    • 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!!

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