Tomato Ricotta Tart
19
Jun
Jun
2 cups Coarse Fresh Bread Crumbs (old challah is best)
¼ cup Plus 1 tablespoon Olive Oil
1 cup Ricotta Cheese (similar to cottage cheese, but drier)
½ cup Grated Parmesan Cheese
2 Eggs
8-10 Fresh Basil Leaves, washed, checked and dried<
Salt & Pepper to taste
3 Beefsteak (large) Tomatoes, thinly sliced
1
Preheat oven to 450 degrees F.
2
Grease and flour a 9" spring form pan. Toss together crumbs with 1/4 cup olive oil and press into prepared spring form. To spread evenly, place crumbs in pan and cover with a sheet of plastic wrap. Use the bottom of a glass to firmly press crumbs throughout the pan.Set aside.
3
In a bowl, mix ricotta with parmesan. Chop basil leaves. Add eggs and basil. Season generously with salt and freshly ground pepper. Spread ricotta mixture into the crust. Arrange tomato slices over filling, overlapping slightly. Brush tomatoes with remaining tablespoon of olive oil. Bake until tomatoes are dry, approximately 35 to 40 Minutes. Remove from oven and let cool. Serve tart at room temperature.
Ingredients
2 cups Coarse Fresh Bread Crumbs (old challah is best)
¼ cup Plus 1 tablespoon Olive Oil
1 cup Ricotta Cheese (similar to cottage cheese, but drier)
½ cup Grated Parmesan Cheese
2 Eggs
8-10 Fresh Basil Leaves, washed, checked and dried<
Salt & Pepper to taste
3 Beefsteak (large) Tomatoes, thinly sliced