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Tomato-Ricotta Tart

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Tomato-Ricotta Tart

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

Prep: 25 minutes
Total: 1 hour 10 minutes

Ingredients

Serves 4

  • 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.
From Everyday Food, July/August 2003

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