TOMATO RICOTTA TART
This tomato ricotta tart is full of fresh summer flavor that'll drag out the end of summer for just a little while!
Provided by Julie Chiou
Categories Tart
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees Fahrenheit and lightly spray 9-inch pie pan with cooking spray.
- In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.
- Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.
- Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake for 10 minutes then remove from oven and set aside.
- In a large bowl, combine ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.
- Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.
- Bake for 25 minutes until cheese on top is melted and filling is set.
- Let stand for 10 minutes, sprinkle with remaining 1/4 cup of chopped fresh basil, then slice to serve.
- Serve warm. This can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.
Nutrition Facts : ServingSize 1 slice, Calories 229 kcal, Carbohydrate 18 g, Protein 9 g, Fat 14 g, Fiber 1 g, Sugar 2 g
RUSTIC TOMATO AND RICOTTA TART
Provided by Food Network
Categories dessert
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
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
This savory tart is bound to become a summer favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 8
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 TART WITH RICOTTA AND PESTO
Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.
Provided by Alexa Weibel
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
TOMATO RICOTTA TART
From Cooking Light Best Ever Slim-Down Recipes. This crust, made tender and flaky with heart-healthy olive oil, makes the perfect base for farm-fresh tomatoes and earthy-sweet basil. For a less expensive alternative to pine nuts, substitute toasted sunflower nuts.
Provided by GibbyLou
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 306.6, Fat 18.4, SaturatedFat 5.6, Cholesterol 54.5, Sodium 372.4, Carbohydrate 25.2, Fiber 1.8, Sugar 2.3, Protein 10.6
More about "tomato ricotta tart recipes"
TOMATO RICOTTA TART RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Total Time 55 minsServings 6Calories 296 per serving
- 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 Gruyère cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil.
TOMATO RICOTTA TART RECIPE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Tomato RecipesCalories 438 per servingTotal Time 50 mins
TOMATO RICOTTA TART RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Category Appetizer, DinnerCuisine AmericanTotal Time 50 mins
TOMATO & RICOTTA PARMESAN TART | CANADIAN LIVING
From canadianliving.com
HEIRLOOM TOMATO AND RICOTTA TART - TASTETORONTO
From tastetoronto.com
EASY TOMATO RICOTTA TART - SEASONS AND SUPPERS
From seasonsandsuppers.ca
TOMATO RICOTTA TART RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
TOMATO AND RICOTTA TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
FAST AND EASY TOMATO RICOTTA TART RECIPE | WILLIAMS …
From blog.williams-sonoma.com
TOMATO RICOTTA PHYLLO TART | GIRL VERSUS DOUGH
From girlversusdough.com
ROASTED CHERRY TOMATO TART WITH HERBED RICOTTA
From fromachefskitchen.com
HERBED RICOTTA TOMATO TART - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
PUFF PASTRY TOMATO TART WITH RICOTTA AND FETA CHEESE
From thecozyplum.com
TOMATO AND RICOTTA TART RECIPE WITH PARMESAN | OLIVEMAGAZINE
From olivemagazine.com
TOMATO TART WITH BASIL AND RICOTTA - HONEYBUNCH HUNTS
From honeybunchhunts.com
BEST TOMATO TART RECIPE — HOW TO MAKE TOMATO TART - DELISH
From delish.com
TOMATO AND RICOTTA TART RECIPE FROM JESSICA SEINFELD
From jessicaseinfeld.com
HEIRLOOM TOMATO RICOTTA TART RECIPE - FOOLPROOF LIVING
From foolproofliving.com
ROASTED TOMATO GARLIC AND RICOTTA TART - MORGAN SISTERS RECIPES
From morgansistersrecipes.com
FRESH TOMATO TART WITH HERBED RICOTTA - RACHEL COOKS®
From rachelcooks.com
TOMATO TART (MADE WITH PUFF PASTRY!) - CHEF SAVVY
From chefsavvy.com
RUSTIC TOMATO-RICOTTA TART - CURRYANDVANILLA
From curryandvanilla.com
TOMATO RICOTTA TART - FLAVOR OF ITALY
From flavorofitaly.com
FRESH TOMATO RICOTTA TART IN PUFF PASTRY (WITH VIDEO)
From pudgefactor.com
TOMATO, THYME AND RICOTTA TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TOMATO RICOTTA TART RECIPE | RECIPES.NET
From recipes.net
TOMATO, PROSCIUTTO, AND RICOTTA TART RECIPE | MYRECIPES
From myrecipes.com
RICOTTA CHORIZO TART WITH RED OAK AND DILL SALAD
From more.ctv.ca
CHERRY TOMATO, ASPARAGUS, AND HERBED RICOTTA TART RECIPE | LEITE'S ...
From leitesculinaria.com
TOMATO AND RICOTTA TART RECIPE | COLES
From coles.com.au
HEIRLOOM TOMATO AND RICOTTA TART RECIPE - TASTINGTABLE.COM
From tastingtable.com
RICOTTA TOMATO TART - EVERYDAY EILEEN
From everydayeileen.com
TOMATO TART WITH WHIPPED RICOTTA RECIPE - SERIOUS EATS
From seriouseats.com
TOMATO TART WITH MUSTARD AND RICOTTA | WORLD TOMATO SOCIETY
From worldtomatosociety.com
BEST HERBED RICOTTA AND FRESH TOMATO TART RECIPE - HOW TO MAKE …
From goodhousekeeping.com
ROASTED TOMATO & RICOTTA TART RECIPE | WAITROSE & PARTNERS
From waitrose.com
FAST TOMATO AND RICOTTA TART RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
ROASTED TOMATO AND RICOTTA TART - WITH TWO SPOONS
From withtwospoons.com
JAMMY TOMATO RICOTTA TART - SIMPLY SO GOOD
From simplysogood.com
TOMATO RICOTTA TART WITH BASIL PESTO - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
RUSTIC RICOTTA TOMATO TART {EASY RECIPE USING RICOTTA CHEESE}
From seductioninthekitchen.com
TOMATO AND RICOTTA TART RECIPE | EAT SMARTER USA
From eatsmarter.com
TOMATO RICOTTA TARTS - SIMPLY SO GOOD
From simplysogood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search