Again with the flavors of summer from the garden.....in this Tomato Ricotta Tart.
The occasion was our great Mommy group was having a make over night hosted by our friend Meredith and our expert make up artist, Livia was doing all the teaching! So we had some good eats, drinks, sweets and learning to be had.
The occasion was our great Mommy group was having a make over night hosted by our friend Meredith and our expert make up artist, Livia was doing all the teaching! So we had some good eats, drinks, sweets and learning to be had.
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| luckily i got a picture before it was gone |
Serves 6
Ingredients
Crust:
5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
2 tablespoons pine nuts, toasted and coarsely chopped
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
Filling:
3/4 cup part-skim ricotta cheese
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 cup chopped fresh basil, divided
1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons)
1 pound heirloom tomatoes, seeded and cut into 1/4-inch-thick slices
PrepPreheat oven to 450°.
Crust:
5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
2 tablespoons pine nuts, toasted and coarsely chopped
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
Filling:
3/4 cup part-skim ricotta cheese
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 cup chopped fresh basil, divided
1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons)
1 pound heirloom tomatoes, seeded and cut into 1/4-inch-thick slices
PrepPreheat oven to 450°.
To prepare crust,
weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 4 ingredients (through pepper) in a food processor;
pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a
small bowl. With processor on, slowly add oil mixture through food chute, and
process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic
pie plate coated with cooking spray. Press dough into an even layer in bottom
and up sides of dish.
Bake at 450° for 10 minutes. Remove from oven.
Bake at 450° for 10 minutes. Remove from oven.
Combine ricotta,
egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil
and 1/4 cup Gruyère cheese, stirring to combine. Spread ricotta mixture evenly
over crust. Arrange tomato slices in a circular pattern over ricotta mixture,
slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère
cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10
minutes. Sprinkle with remaining 1/4 cup basil.
You could serve on its own or with a big salad or chicken or fish dish. And as I learned this am maybe even for breakfast.....as my son wanted to try it along with his regular meal.
Enjoy!
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