Tomato Ricotta Cheese Tart

Serves: 4-8
Time: 01:00

Notes:

Martha Stewart Recipe

Ingredients

  • 2 cups course fresh bread crumbs
  • 1/4 c olive oil, plus more for brushing over tart
  • 1 c fat free ricotta cheese
  • 1/2 c parmasan cheese
  • 2 large eggs
  • 2 tbsp chopped fresh basil salt and pepper
  • 1 1/2 lbs thinly slice beefsteak tomatoes

Directions

  1. Preheat oven to 450o F. Toss breadcrumbs with olive oil and press evenly into the bottom of greased tart pan
  2. In a bowl , whisk ricotta with parmasan, eggs and basil and season with salt and pepper. Spread over the crusts prepared in step 1. Top with tomato slices. Brush with olive oil.
  3. Bake until tomatoes are almost dry, 35-40 min, let cool then unmold. Serve either warm or at room temp.

This entry was posted on Saturday, October 6th, 2007 at 11:05 pm and is filed under American, Appetizers, Cheese. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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