Ricotta Tomato And Basil Torte Recipes

TOMATO-RICOTTA TART

Steps:

• Preheat oven to 450 degrees. 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.

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI

Steps:

• For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
• For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
• For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
• When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

ROASTED TOMATO TART WITH RICOTTA AND PESTO

Steps:

• Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
• As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
• Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
• Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

RICOTTA, TOMATO AND BASIL TORTE

Steps:

• Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
• Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
• Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
• Bake in preheated oven for 1 hour or until set and golden.
• Cool completely before putting in fridge for at least1 hour to firm.

TOMATO RICOTTA TART

Steps:

• Preheat oven to 450°F.
• To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450 for 10 minutes. Remove from oven.
• Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup Gruyere cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomato slices with remaining 2 tablespoons Gruyere cheese. Bake at 450 for 25 minutes or until the filling is set. Let stand 1- minutes. Sprinkle with remaining 1/4 cup chopped basil.

HEIRLOOM TOMATO TART WITH RICOTTA AND BASIL RECIPE - (4.8/5)

Steps:

• Preheat oven to 400°F and cover baking sheet with parchment paper. On a floured surface, roll out puff pastry to 9x13-inch rectangle. Transfer puff pastry to baking sheet and prick with fork. Bake for 25 minutes or until golden brown and crisp. Let cool completely on cooling rack. Thinly slice tomatoes and lay out on paper towels to absorb some liquid. Lay paper towels on top, and gently press to absorb additional moisture. In medium bowl, stir together ricotta and olive oil until creamy. Season with salt and pepper. Spread ricotta mixture over cooled puff pastry, leaving 1/2-inch border on edges. Arrange tomatoes on top (varying color and size) and sprinkle with basil. Season with salt and pepper, and drizzle with olive oil. Cut into 6 squares.