Ricotta + Tomato Tart

12

Our new favorite side, or even complete meal, is the savory tart. It started last month when I needed a healthy side and came up with the spinach and leek tart. Since then we’ve been on a savory tart roll and the one recipe we can’t get enough of and has become the main course at our dinner table is this ricotta and tomato tart. The filling is light and creamy, the crust addicting, and the nearly dried tomatoes on top add just the right amount of flavor to give it an extra boost of deliciousness.

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  • Breadcrumbs! 1 of 12
    Breadcrumbs!
  • Combining the Breadcrumbs With Flour, Parmesan and Pepper 2 of 12
    Combining the Breadcrumbs With Flour, Parmesan and Pepper
  • Adding Olive Oil 3 of 12
    Adding Olive Oil
  • Mix Olive Oil Until It Looks Like This 4 of 12
    Mix Olive Oil Until It Looks Like This
    Press into pie pan or tart pan
  • Mmm, Ricotta and Parmesan 5 of 12
    Mmm, Ricotta and Parmesan
  • Adding Dried Herbs 6 of 12
    Adding Dried Herbs
    Followed by the egg
  • Spread The Filling Into The Pan 7 of 12
    Spread The Filling Into The Pan
  • Slice Tomatoes 8 of 12
    Slice Tomatoes
  • Cover The Top Of The Tart 9 of 12
    Cover The Top Of The Tart
  • Drizzle With Olive Oil 10 of 12
    Drizzle With Olive Oil
  • Sprinkle With Salt And Pepper 11 of 12
    Sprinkle With Salt And Pepper
    Bake for 30 to 40 minutes or until it looks like this...
  • Ready To Eat! 12 of 12
    Ready To Eat!

Ricotta + Tomato Tart Recipe

1/2 cup italian seasoning breadcrumbs

1/2 cup whole wheat flour

1/4 cup grated parmesan

1/3 cup olive oil

1 cup part skim ricotta

1/2 cup grated parmesan

1 egg

1 teaspoon italian seasoning

1 teaspoon basil

1-2 tomatoes, sliced

salt and pepper

olive oil for drizzling

Preheat oven to 400 degrees. Combine the breadcrumbs, flour, parmesan and fresh ground pepper, slowly stir in the olive oil. Using a fork to mix until a meal is formed. Pour into a tart pan or pie pan and press into the bottom and sides. In a separate bowl combine the ricotta, parmesan, dried herbs, then add the egg and stir until incorporated. Season with salt and pepper to taste. Pour into the pie crust and spread out, cover with sliced tomatoes, drizzle with olive oil and sprinkle with salt and pepper. Cook for 30 – 40 minutes or until tomatoes begin to dry. Serve warm.

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