Tomato ricotta tart
- Number of Servings: 6
Ingredients
Crust:5.6 ounces flour (about 1 1/4 cups) (I used ultragrain)2 tablespoons walnuts, coarsely chopped 1/4 teaspoon kosher salt 1/4 teaspoon baking powder 1/4 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 3 tablespoons ice water Cooking spray Filling:3/4 cup fat free ricotta cheese 1 large egg, lightly beaten 2 garlic cloves, minced 1/2 teaspoon kosher salt 1/2 cup chopped fresh basil, divided 1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons) (I subbed part cheddar, part Asiago)1 pound fresh tomatoes (heirloom if you have any), seeded and cut into 1/4-inch-thick slices
1. Preheat oven to 450°.
2. 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.
3. 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.
4. Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup shredded 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.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
2. 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.
3. 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.
4. Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup shredded 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.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 269.9
- Total Fat: 14.5 g
- Cholesterol: 39.5 mg
- Sodium: 240.7 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 3.3 g
- Protein: 10.7 g
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