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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tomato Ricotta Tart Recipe

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This recipe for Tomato Ricotta Tart is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c breadcrumbs

¼ c olive oil + more to brush

1 c whole milk ricotta

½ c grated parmigiana

2 large eggs

2 tbsp. fresh basil

Salt and Pepper

½ onion

½ c shredded mozzarella

1 ½ lb. beefsteak tomatoes
Directions:
Directions:
Preheat oven to 450

In a 9 in springform pan, toss 2 cups coarse fresh breadcrumbs with ¼ c olive oil. Press into bottom.

In a bowl, whisk 1 cup whole milk ricotta with ½ c grated Parmigiana, 2 large eggs and 2 tbsp chopped fresh basil; season generously with S & P.

Spread over crust.

Slice ½ onion very thin and layer. Sprinkle with shredded mozzarella

Arrange 1 ½ lbs. thinly sliced beefsteak tomatoes on top and brush with olive oil

Bake until tomatoes are almost dry – about 35 – 45 minutes.

Let cool.

 

 

 

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