Tomato & Ricotta Tart

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Tomatoes are plentiful now and while it is tempting to eat them as is out of the garden sometimes you want a little more. And at the end of a hot day who wants to spend a lot of time in the kitchen fussing over dinner? (or any meal for that matter). So why not try this easy tomato and ricotta tart? With only a few ingredients, this tart is easy and as a added bonus, you can pre-bake the shell earlier in the day then put the dish together right before serving.

Choose the best tomatoes you can find, either a single type or go for a variety, since they really are the highlight of this dish. I’ve become a huge fan of making my own ricotta cheese but you can also use whichever brand you prefer. And for the crust? Either make your own or use a pre-made one. I like to make it even easier and make a free form crust rather than fussing with a tart plate. However you make it, this is a delicious and easy dish. Enjoy!

TOMATO & RICOTTA TART

1 single pie crust

1 cup fresh ricotta cheese, either purchased or homemade

1/2 cup freshly grated Parmesan cheese

2 tablespoons fresh basil, minced

1 teaspoon lemon zest, finely minced

1/2 teaspoon kosher salt, or more to taste

1/2 teaspoon freshly ground black pepper

1 pound heirloom tomatoes, sliced 1/4 inch thick

For the crust:

Pre-heat the oven to 400 degrees.

  • On a lightly floured surface, roll out the dough to 1/8 inch thick and transfer to an un-greased baking sheet.
  • Using your fingers crimp the edges of the crust to form an outer ridge. You don’t have be to exact but try to keep the crust in a circle formation. Prick the bottom of the crust all over with a fork.
  • Place the baking sheet in the oven and bake for 12-15 minutes or until it is light brown on all sides. Remove from the oven and allow to cool.

For the filling:

  • In a small bowl, combine the ricotta, Parmesan, basil and lemon zest. Season with salt and pepper.
  • Using a small spatula spread the cheese mixture over the top of the prepared tart shell.
  • Arrange the tomatoes over the top of the cheese.
  • Return the tart to the oven and bake for 3-5 minutes until the tomatoes and cheese are warm.
  • Serve immediately.

Serves 8

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One thought on “Tomato & Ricotta Tart

  1. Little Kokomo August 27, 2015 at 16:08 Reply

    oh wow, tomatoes are beautifully ripe this time of year, this looks like the perfect use of them!

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