Back to Tomato-Ricotta Tart All Reviews for Tomato-Ricotta Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 1 hr 10 mins Servings: 4 tomato tart
Ingredients Ingredient Checklist 2 cups coarse fresh breadcrumbs 1/4 cup olive oil, plus more for brushing over tart 1 cup whole-milk ricotta 1/2 cup grated Parmesan 2 large eggs 2 tablespoons chopped fresh basil Salt and pepper 1 1/2 pounds thinly sliced beefsteak tomatoes
Cook’s Notes Named for its hearty taste, the large, meaty beefsteak tomato is also great sliced on sandwiches or burgers.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr 10 mins Servings: 4 tomato tart
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 10 mins
Servings: 4
prep: 25 mins
total: 1 hr 10 mins
prep:
25 mins
total:
1 hr 10 mins
Servings: 4
4
tomato tart
tomato tart
Ingredients
Ingredients
- 2 cups coarse fresh breadcrumbs 1/4 cup olive oil, plus more for brushing over tart 1 cup whole-milk ricotta 1/2 cup grated Parmesan 2 large eggs 2 tablespoons chopped fresh basil Salt and pepper 1 1/2 pounds thinly sliced beefsteak tomatoes
Directions
Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.
Cook’s Notes Named for its hearty taste, the large, meaty beefsteak tomato is also great sliced on sandwiches or burgers.
Cook’s Notes
Named for its hearty taste, the large, meaty beefsteak tomato is also great sliced on sandwiches or burgers.
Reviews (5)
Add Rating & Review 172 Ratings 5 star values: 29 4 star values: 56 3 star values: 57 2 star values: 22 1 star values: 8
Reviews (5)
Add Rating & Review 172 Ratings 5 star values: 29 4 star values: 56 3 star values: 57 2 star values: 22 1 star values: 8
Add Rating & Review
172 Ratings 5 star values: 29 4 star values: 56 3 star values: 57 2 star values: 22 1 star values: 8
172 Ratings 5 star values: 29 4 star values: 56 3 star values: 57 2 star values: 22 1 star values: 8
172 Ratings 5 star values: 29 4 star values: 56 3 star values: 57 2 star values: 22 1 star values: 8
5 star values: 29 4 star values: 56 3 star values: 57 2 star values: 22 1 star values: 8
Martha Stewart Member Rating: 5 stars 10/21/2018 Better than you would think. Has become part of my repertoire. I happened to have stewed tomatoes on hand when I made this and used instead. I make this in a 9 inch pie dish. Martha Stewart Member Rating: 5 stars 10/21/2018 I so happened to have stewed tomatoes and used that as the topping. This recipe is amazingly good for how simple it is. Martha Stewart Member Rating: 5 stars 09/09/2017 Love this tart, make it every year with my garden tomatoes. I use torn crusty bread instead of the bread crumbs as the base. Martha Stewart Member Rating: Unrated 01/09/2017 I like the muffin tin idea and wonder if it would work well with little grape tomatoes. Martha Stewart Member Rating: Unrated 11/26/2008 This is fabulous as an appetizer - mold the bread crumbs into muffin tins and use roma tomatoes instead. I also toss the torn bread with olive oil, put in the refrigerator over night!!Martha Stewart Member
Rating: 5 stars 10/21/2018
Better than you would think. Has become part of my repertoire. I happened to have stewed tomatoes on hand when I made this and used instead. I make this in a 9 inch pie dish.
Rating: 5 stars
I so happened to have stewed tomatoes and used that as the topping. This recipe is amazingly good for how simple it is.
Rating: 5 stars 09/09/2017
Love this tart, make it every year with my garden tomatoes. I use torn crusty bread instead of the bread crumbs as the base.
Rating: Unrated 01/09/2017
I like the muffin tin idea and wonder if it would work well with little grape tomatoes.
Rating: Unrated
Rating: Unrated 11/26/2008
This is fabulous as an appetizer - mold the bread crumbs into muffin tins and use roma tomatoes instead. I also toss the torn bread with olive oil, put in the refrigerator over night!!
All Reviews for Tomato-Ricotta Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomato-Ricotta Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
