Wednesday, May 7, 2008

Tomato Ricotta Tart

This one is such an easy recipe from Martha Stewart, and such a great representation for something so basic.

I love this tart because it has all the ingredients I love and when put together like in this recipe, it is yummy:)

To me it tastes better warm, but it also makes a great leftover for breakfast. Enjoy:)



2 cups coarse fresh breadcrumbs
1/4 cup olive oil, plus more for brushing over tart
1 cup whole-milk ricotta
1/2 cup grated Parmesan
2 large eggs
2 tablespoons chopped fresh basil
Salt and pepper
1 1/2 pounds thinly sliced beefsteak tomatoes

Preheat oven to 450°.

In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.

In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.

Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

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