Friday, January 6, 2012

Roasted Tomato Ricotta Tart

Surely anyone can make a tart?! Of course they can! (and don't call me Shirley).

(rim shot) THANK YOU! (Please tip the bar maid).

Ok...about the tart - it is DELICIOUS. It has the flavors of lasagna, but uses bread crumbs for the starch instead of noodles. If you don't have a springform pan, I suppose you could use a pie tin, and lift out a piece like a pie, but the springform pan is THE kitchen tool of choice for this recipe.  

Also, the recipe calls for 2 cups of coarse FRESH breadcrumbs. I had never seen FRESH breadcrumbs in the store and decided to make my own....and GOOD GRIEF! if you can breath you can make them. Simply put some cut bread into a processor and whirl.  I mean............come on! EASY. 

Lastly, I was in a hurry and used store bought ricotta, but I have a recipe here on my blog for home made ricotta that is SIMPLE, but takes a bit of prep. But there is NO comparison between store bought ricotta and home made. Home made is divine.

Here 'tis:


2 C coarse fresh breadcrumbs
1/4 C olive oil
1 C whole milk ricotta
1/2 C grated Parmesan
2 large eggs
2 TBL fresh chopped basil
1/2 tsp salt
1/4 tsp pepper
1 1/2 LBS beefsteak tomatoes, thinly sliced


1. Pre-heat oven to 450.

2. Toss the breadcrumbs  with the olive oil and press evenly into the bottom of a 9-inch springform pan.

The fresh bread, after whirling in the processor. VOILA! Fresh breadcrumbs.

3. In a bowl, whisk the ricotta with the Parmesan, eggs, basil and salt and pepper. Spread over crust.

4. Arrange the tomatoes on top, slightly overlapping until covering the entire surface.

5. Lightly brush with olive oil, and sprinkle with a little more pepper.

6. Bake for 45 - 50 minutes, until tomatoes are slightly dry and roasted at edges.  Let cool.  Serve warm or at room temperature.

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