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Tomato Ricotta Tart Recipe

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This recipe for Tomato Ricotta Tart, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. coarse fresh bread crumbs
1/4 c. olive oil
1 c. whole milk ricotta cheese
1/4 c. parmesan cheese
2 large eggs
2 T. fresh basil, chopped
1 1/2 lb. thinly sliced beefsteak tomatoes
salt and pepper

Directions:
Directions:
1. Preheat oven to 400 degrees
2. In a 9 inch springform pan, toss breadcrumbs with oil and press evenly into bottom of pan.
3. In a bowl, combine ricotta, parmesan, eggs, basil and salt and pepper to taste. Spread over crust.
4. Arrange tomoates over cheese and brush with olive oil.
5. Bake until tomatoes are almost dry, about 35 to 45 minutes. Let cool. Unmold. Serve warm or at room temperature. Serves 4 as main course or 6 to 8 as side dish.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/4 hour
Personal Notes:
Personal Notes:
Also good for brunch buffet or luncheon.

 

 

 

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