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