Tomato Ricotta Tart (Print Version)
# Ingredients:
→ Crust
01 -
156 g all purpose flour
02 -
2 tablespoon pine nuts, lightly toasted and coarsely chopped
03 -
¼ teaspoon kosher salt
04 -
¼ teaspoon baking powder
05 -
¼ teaspoon ground black pepper
06 -
59 ml extra virgin olive oil
07 -
3 tablespoon ice water
→ Filling
08 -
185 g part-skim ricotta cheese
09 -
1 large egg, lightly beaten
10 -
2 cloves garlic, minced
11 -
½ teaspoon kosher salt
12 -
12 g fresh basil, chopped, divided
13 -
66 g gruyere cheese, shredded, divided
14 -
454 g fresh tomatoes, seeded and cut into 6 mm thick slices
# Instructions:
01 -
Preheat oven to 232°C and lightly spray 23-cm pie pan with cooking spray.
02 -
In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine thoroughly.
03 -
Combine olive oil and water in a small measuring cup. With the food processor running, add the liquid through the chute and process until dough is crumbly and just coming together.
04 -
Sprinkle the dough into the prepared pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake for 10 minutes then remove from oven and set aside.
05 -
In a large bowl, combine ricotta, egg, garlic, salt, ¼ of the chopped basil, and ¼ cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.
06 -
Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining ¼ cup of gruyere cheese on top.
07 -
Bake for 25 minutes until cheese on top is melted and filling is set.
08 -
Let stand for 10 minutes, sprinkle with remaining chopped fresh basil, then slice to serve. Can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.
# Notes:
01 -
This savory tart makes an excellent light lunch or elegant appetizer when cut into smaller portions.
02 -
For best results, use ripe but firm tomatoes to prevent excess moisture in the tart.