Savory Tomato Ricotta Tart (Print Version)
# Ingredients:
→ Crust
01 -
156 g plain flour
02 -
2 tablespoons of pine nuts, toasted lightly and chopped roughly
03 -
¼ teaspoon fine kosher salt
04 -
¼ teaspoon of pepper, freshly ground
05 -
¼ teaspoon of baking powder
06 -
59 ml good-quality olive oil (extra virgin)
07 -
3 tablespoons ice-cold water
→ Filling
08 -
185 g ricotta made with part-skim milk
09 -
1 large egg, beaten gently
10 -
2 minced garlic cloves
11 -
½ teaspoon coarse kosher salt
12 -
12 g basil (fresh), chopped, split into portions
13 -
66 g shredded gruyere cheese, split into portions
14 -
454 g tomatoes, fresh, seeded, and cut into 6 mm slices
# Instructions:
01 -
Set oven to 232°C to preheat. Lightly coat a 23-cm pie pan with cooking spray.
02 -
Add flour, pine nuts, salt, pepper, and baking powder to your food processor bowl. Blend everything together with a few quick pulses.
03 -
Mix olive oil and water in a small measuring cup. Slowly pour the liquid into the processor while running it until the dough starts to crumble together.
04 -
Evenly spread the dough into the pie pan. Push it gently with your fingers to line the sides and bottom. Bake for 10 minutes, then let it cool outside the oven.
05 -
In a large mixing bowl, stir ricotta, the egg, garlic, salt, ¼ of the basil, and ¼ of the gruyere cheese until evenly blended. Spread it out on the crust in the pie pan.
06 -
Lay out the tomato slices on top of the ricotta mix, overlapping slightly in a circular pattern. Sprinkle the rest of the gruyere cheese over the top.
07 -
Put in the oven for 25 minutes until the cheese has melted and the filling has firmed up.
08 -
Once baked, let it sit for at least 10 minutes. Sprinkle the rest of the basil on top and slice it for serving. Store any leftovers in the fridge, covered, for a week. Reheat in the microwave as needed.
# Notes:
01 -
This dish is great sliced up as a light lunch or served in small portions as an upscale starter.
02 -
To avoid excess liquids in the tart, pick firm, ripe tomatoes.