Description
Tomato Ricotta Tart is a savory, rustic tart with a pine nut crust, creamy ricotta filling, ripe tomatoes, Gruyere cheese, and fresh basil. Perfect for brunch, lunch, or dinner, this dish is fresh, flavorful, and elegant yet easy to prepare.
Ingredients
For the crust:
1 ¼ cup all-purpose flour
2 tablespoons pine nuts, toasted and chopped
¼ teaspoon kosher salt
¼ teaspoon baking powder
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
3 tablespoons ice water
For the filling:
¾ cup part-skim ricotta cheese
1 large egg, lightly beaten
2 cloves garlic, minced
½ teaspoon kosher salt
½ cup chopped fresh basil, divided
½ cup shredded Gruyere cheese, divided
1 pound fresh tomatoes, seeded and sliced ¼-inch thick
Instructions
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Preheat oven to 450°F (232°C). Lightly spray a 9-inch pie pan.
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In a food processor, blend flour, pine nuts, salt, baking powder, and pepper. Add olive oil and ice water while running until dough is crumbly.
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Press dough evenly into pie pan. Bake for 10 minutes and set aside.
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Mix ricotta, egg, garlic, salt, ¼ cup basil, and ¼ cup Gruyere in a bowl. Spread over the baked crust.
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Arrange tomato slices over ricotta mixture in overlapping circles. Top with remaining Gruyere.
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Bake tart for 25 minutes until filling is set and cheese is melted.
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Rest for 10 minutes. Sprinkle remaining basil before serving. Serve warm.
Notes
- Swap Gruyere for mozzarella, goat cheese, or Parmesan.
- Add herbs like thyme or oregano.
- Include extras like caramelized onions or roasted peppers.
- Use gluten-free flour for a gluten-free crust.
- Make crustless by baking the filling and tomatoes in a greased dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
