Tuesday, July 5, 2011

Tomato Ricotta Tart

Sometimes when I cook I pretend I'm working in a restaurant being featured on Diners, Drive-Ins and Dives.

I show Guy Fieri how I make my signature dish from scratch.
Of course, I always make a point of telling him that I only use fresh, local ingredients and organic whenever possible. (Liar!!)

During the cooking process, he's constantly stealing bits of cheese and herbs to 'taste test'.

When the finished product comes out of the oven he raves about the complexity of flavors in my dish and then gives me a fist bump and a good work to end the show.

Like the show, my dishes are always delicious and unlike anything else he's ever tried at the one million other restaurants he's been to. (HA!)

Although that last statement is dripping with skepticism (or at least it was when I said it in my head), I do think this tart would meet that criteria.

It kind of reminds me of a quiche but without the eggy texture. It's really perfect for brunch or lunch and is packed with flavor which is a bit surprising given how few ingredients it uses. 

This tart will probably never make it's debut on Triple D.....
But it'll always be a star in my kitchen.

Tomato Ricotta Tart
Makes 1 x 9'' tart
Slightly Adapted from: Martha Stewart (who else?)

2 cups fresh bread crumbs
¼ cup olive oil plus more for brushing
1 cup ricotta cheese
2 eggs
2 tbsp chopped fresh herbs (basil, rosemary etc.)
¼ cup grated parmesan
salt and pepper
1 large tomato


  1. Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
  2. In a bowl, whisk ricotta with Parmesan, eggs, and herbs; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
  3. Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

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