Tomato And Lemon Ricotta Tart Recipes

RUSTIC TOMATO AND RICOTTA TART

Rustic Tomato and Ricotta Tart image

Provided by Food Network

Categories dessert

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 lemon, zested
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 large egg plus 1 egg yolk, whisked together
1 cup ricotta
1 egg white
2 tablespoons sugar
1/2 teaspoon grated lemon zest
6 to 8 ripe plum tomatoes, halved lengthwise, seeded
1 tablespoon honey
2 tablespoons whole milk
1 tablespoon coarse, turbinado, or "raw" sugar

Steps:

Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
Preheat the oven to 375 degrees F.
On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, "rustic" edge to the tart.
Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta. Drizzle the honey over.
With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes.

TOMATO-RICOTTA TART

Tomato-Ricotta Tart image

This savory tart is bound to become a summer favorite.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h10m

Number Of Ingredients 8

Ingredients

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

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.

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