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Tomato Ricotta Tart
From Dorothy McNett's recipes at www.dorothymcnett.com. Compliments of Swank Farms of Hollister for use in a "Cooking with Dorothy McNett" television show about 2003, featuring their farm fresh basil and tomatoes.
2 cups coarse fresh bread crumbs
1/4 cup extra virgin olive oil
1 cup whole milk ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese
2 large eggs
2 tablespoons chopped fresh basil
1 1/2 pounds tomatoes, thinly sliced
sea salt
freshly ground peppercorns
Preheat oven to 450 degrees. In a 9 inch springform pan, toss bread crumbs with olive oil and press evenly into bottom. In a batter bowl whisk ricotta, Parmigiano, eggs, and basil. Season generously with salt and pepper. Spread over the crust. Arrange tomatoes on top and brush with more olive oil. Bake until tomatoes are almost dry, 35-45 minutes. Unmold and serve warm.
Recipe created 2003-08-19.
