Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8 slices
Enjoy the fresh summer flavour of this decadent tomato ricotta tart. Prolong summer with this amazing tart and enjoy it with your loved ones whole year round!
INGREDIENTS
CRUST:
¼ c. extra virgin olive oil
1 ¼ c. all-purpose flour
¼ tsp ground black pepper
2 tbsp pine nuts, lightly toasted and coarsely chopped
3 tbsp ice water
¼ tsp kosher salt
¼ tsp baking powder
FILLING:
1 large egg, lightly beaten
2 cloves garlic, minced
1 lb fresh tomatoes, seeded and cut into 1/4” thick slices
½ c. chopped fresh basil, divided
½ c. gruyere cheese, shredded, divided
¾ c. part-skim ricotta cheese
½ tsp kosher salt
How to make Tomato Ricotta Tart
Step 1: Prepare the oven. Preheat it to 450 degrees F. Using cooking spray, lightly grease a 9-inch pie pan.
Step 2: Place the flour, pine nuts, salt, baking powder, and pepper in the bowl of a food processor. Blend until mixed.
Step 3: In a small measuring cup, combine the olive oil and water. Add this to the food processor and process until you have a crumbly dough.
Step 4: Into the prepared 9-inch pie pan, sprinkle the dough and gently press on the bottom and sides of the pan using your fingers into an even layer. Place in the preheated oven and bake for about 10 minutes. Take the pan off the oven and set it aside.
Step 5: Mix the ricotta with egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese in a large bowl until well combined. Into an even layer in the pie pan with the crust, pour the mixture. In a circular pattern, arrange the slices of tomato, slightly overlapping the pieces. On top, sprinkle the rest of the 1/4 c. gruyere cheese.
Step 6: Place in the preheated oven and bake for about 25 minutes until the top has melted and the filling is set. Remove from the oven when done and allow the tart to stand for about 10 minutes. Then, sprinkle with the rest of the 1/4 c. chopped fresh basil.
Step 7: Slice the tart and serve warm. Keep any leftovers in the fridge, covered. Pop in the microwave to reheat.
NUTRITION FACTS:
Serving: 1 SLICE | Calories: 229 KCAL | Carbohydrates: 18 G | Protein: 9 G | Fat: 14 G | Fiber: 1 G | Sugar: 2 G
Ingredients
- CRUST:
- ¼ c. extra virgin olive oil
- 1 ¼ c. all-purpose flour
- ¼ tsp ground black pepper
- 2 tbsp pine nuts, lightly toasted and coarsely chopped
- 3 tbsp ice water
- ¼ tsp kosher salt
- ¼ tsp baking powder
- FILLING:
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 lb fresh tomatoes, seeded and cut into 1/4” thick slices
- ½ c. chopped fresh basil, divided
- ½ c. gruyere cheese, shredded, divided
- ¾ c. part-skim ricotta cheese
- ½ tsp kosher salt
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F. Using cooking spray, lightly grease a 9-inch pie pan.
Step 2: Place the flour, pine nuts, salt, baking powder, and pepper in the bowl of a food processor. Blend until mixed.
Step 3: In a small measuring cup, combine the olive oil and water. Add this to the food processor and process until you have a crumbly dough.
Step 4: Into the prepared 9-inch pie pan, sprinkle the dough and gently press on the bottom and sides of the pan using your fingers into an even layer. Place in the preheated oven and bake for about 10 minutes. Take the pan off the oven and set it aside.
Step 5: Mix the ricotta with egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese in a large bowl until well combined. Into an even layer in the pie pan with the crust, pour the mixture. In a circular pattern, arrange the slices of tomato, slightly overlapping the pieces. On top, sprinkle the rest of the 1/4 c. gruyere cheese.
Step 6: Place in the preheated oven and bake for about 25 minutes until the top has melted and the filling is set. Remove from the oven when done and allow the tart to stand for about 10 minutes. Then, sprinkle with the rest of the 1/4 c. chopped fresh basil.
Step 7: Slice the tart and serve warm. Keep any leftovers in the fridge, covered. Pop in the microwave to reheat.
