Tomato Ricotta Basil Tart | Karins Kottage
This is such a great Tomato Ricotta Basil Tart anyone can make. It is so easy and made with simple fresh ingredients. It is the perfect summer dinner or lunch! The original recipe is from Cooking Light magazine and they always have amazing recipes!
Start with the crust
I had never made a tart crust with olive oil before so I was curious how it would work. First you mix together all the dry ingredients. 1 1/4 c flour, 1/4 tsp salt, 1/4 tsp baking powder in the Cuisinart. Pulse just a few times to combine the ingredients.
One of the yummy parts of this crust for the tomato ricotta basil tart is toasted pine nuts!
The recipe calls for 2 Tbsp of pine nuts toasted. I toasted in a pan for just a few minutes until they started to turn a golden color.
Be careful because they can burn quickly.
Add in your toasted pine nuts, 1/4 c olive oil and 3 Tbsp ice cold water. Pulse it until it all combines and holds together when pinched. This crust really has a lot of flavor due to the pine nuts.
I am a crust fanatic and I love my grandma Billie’s regular pie crust recipe here to make my peach mini pies.
Once you have the ingredients mixed, sprinkle them onto the tart pan. Press the crust into the pan and up the sides.
Bake for 10 min in a preheated 450 degree oven.
Tomato Ricotta Basil Tart Filling
While crust in baking, gather ingredients for the Tomato ricotta basil tart filling. Ricotta cheese, 1 egg, Gruyère cheese, Fresh basil, minced garlic and of course garden tomatoes!
Thinly slice your tomatoes about 1/4″ thick. You could always use two different colored tomatoes for a pretty finished look. I just used these smaller tomatoes from my garden.
Another easy recipe to use up some of your garden tomatoes is my quick tomato bruschetta recipe here. I love garden fresh tomatoes so much!
In a small bowl mix together ricotta cheese, egg, minced garlic, 1/2 tsp Beer can chicken seasoning (because I love it so much!), 1/4 of the chopped basil and 1/4 of the shredded Gruyère cheese.
Spread the filling onto the slightly cooled crust. Begin to layer the tomatoes in a spiral fashion to make it look pretty.
Once all the tomatoes are in place, sprinkle with leftover Gruyère cheese and place in the 450 degree oven for another 20 minutes or until the filling is puffed and golden.
Once the tart is out of the oven sprinkle your left over chopped basil over the top. Serve your tomatoe ricotta basil tart with a simple side salad.
I used fresh red leaf lettuce from my garden with sliced apples, slivered almonds and Briannas poppy seed dressing.
So yummy! Store left overs (if there are any) in the fridge and reheat in the microwave.
I would love to know if you try this recipe out.
Tomato Ricotta Basil Tart | Karins Kottage
Tomato Ricotta Basil Tart Crust
- 1 1/4 C Flour
- 2 tbsp pine nuts lightly toasted
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp baking powder
- 1/4 C Olive Oil
- 3 tbsp ice water
Tomato Ricotta Basil filling
- 1 pounds Tomatoes sliced 1/4" thick
- 3/4 C Ricotta cheese
- 1 egg lightly beaten
- 2 cloves garlic minced
- 1/2 C Chopped basil divided
- 1/2 C Shredded Gruyere Cheese divided
- 1/2 tsp Salt
- 1/2 tsp Webers Beer Can chicken seasoning
- For the CrustPreheat oven to 450 degrees Fahrenheit and lightly spray 9-inch pie pan with cooking spray.In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together. Sprinkle the dough into the prepared 9-inch 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.
- Tomato Ricotta Basil Tart FillingIn a large bowl, combine ricotta, egg, garlic, salt, Webers Beer Can Chicken Seasoning, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.Bake for 25 minutes until cheese on top is melted and filling is set.Let stand for 10 minutes, sprinkle with remaining 1/4 cup of chopped fresh basil, then slice to serve.Serve warm. This can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.