Tomato Ricotta Tart
This Tomato Ricotta Tart is a vibrant celebration of summer’s flavors, combining creamy ricotta cheese with juicy tomatoes and fresh basil. Perfect for any occasion—whether it’s a picnic, brunch, or a light dinner—this tart is not only delicious but also visually stunning.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 2 tablespoons pine nuts (lightly toasted)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 cup extra virgin olive oil
- 3/4 cup part-skim ricotta cheese
- 1 large egg (lightly beaten)
- 2 cloves garlic (minced)
- 1 pound fresh tomatoes (sliced)
- Fresh basil and gruyere cheese for topping
Instructions
- Preheat oven to 450°F (232°C) and prepare a 9-inch pie pan.
- In a food processor, combine flour, pine nuts, salt, baking powder; pulse until mixed. Gradually add olive oil and ice water until dough forms.
- Press dough into the pie pan and pre-bake for about 10 minutes until golden.
- In a bowl, mix ricotta, egg, garlic, salt, basil, and half the gruyere; spread into the crust.
- Layer sliced tomatoes on top and sprinkle with remaining gruyere.
- Bake for approximately 25 minutes until cheese melts and filling is set.
- Let cool for 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (approximately 105g)
- Calories: 230
- Sugar: 2g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Use fresh ingredients for the best flavor. Experiment with different cheeses to customize your tart. This dish can be prepared ahead of time and stored in the fridge until baking.
Find it online: https://yumeasyrecipes.com/tomato-ricotta-tart/