Tomato-Ricotta Tart

Rating: 3.44 stars
172 Ratings
  • 5 star values: 29
  • 4 star values: 56
  • 3 star values: 57
  • 2 star values: 22
  • 1 star values: 8

This savory tart is bound to become a summer favorite.

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Ingredients

Directions

  • Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.

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  • 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.

  • 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 (5)

172 Ratings
  • 5 star values: 29
  • 4 star values: 56
  • 3 star values: 57
  • 2 star values: 22
  • 1 star values: 8
Anonymous
Rating: 5 stars
10/21/2018
Better than you would think. Has become part of my repertoire. I happened to have stewed tomatoes on hand when I made this and used instead. I make this in a 9 inch pie dish.
Anonymous
Rating: 5 stars
10/21/2018
I so happened to have stewed tomatoes and used that as the topping. This recipe is amazingly good for how simple it is.
Anonymous
Rating: 5 stars
09/09/2017
Love this tart, make it every year with my garden tomatoes. I use torn crusty bread instead of the bread crumbs as the base.
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Anonymous
Rating: Unrated
01/09/2017
I like the muffin tin idea and wonder if it would work well with little grape tomatoes.
Anonymous
Rating: Unrated
11/26/2008
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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