TOMATO-RICOTTA TART

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Tomato-Ricotta Tart image

This savory tart is bound to become a summer favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h10m

Number Of Ingredients 8

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

Steps:

  • 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.

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