Tomato-Ricotta Tart
This savory tart is bound to become a summer favorite.
Everyday Food, July/August 2003
172 Ratings
- 5 star values: 29
- 4 star values: 56
- 3 star values: 57
- 2 star values: 22
- 1 star values: 8
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
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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Martha Stewart Member
Rating: Unrated
01/09/2017 I like the muffin tin idea and wonder if it would work well with little grape tomatoes.
Martha Stewart Member
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!!