Shan's Rustic Ricotta Tomato Tart
ricotta & parmesean blend, topped with tomato slices and baked
ricotta & parmesean blend, topped with tomato slices and baked
Chef Shan
Assemble the ingredients
Description: The light and flaky crust pair perfectly with the creamy
smooth filling! Easy to make and very satisfying. A nice change from
a sandwich or or pizza. Pair it with a salad for a perfect lunch!
smooth filling! Easy to make and very satisfying. A nice change from
a sandwich or or pizza. Pair it with a salad for a perfect lunch!
| Photo taken in Oct. 08. at the Loose Goose Festival. |
This will make 2 tarts the size of mine.
Cut it in half to make one.
1/2 C ricotta
1/4 C grated Parmesan
2 eggs + 1 for egg washing the crust
fresh herbs, (I used oregano and added
spinach since that's what I had.) basil
would be perfect.
salt & pepper
1 large tomato sliced thin.
Mix cheeses, eggs and herbs.
Place tomato slices in calendar to dry a
little bit. Pat them dry before you place
them on top of cheese, so they don't
make the cheese too wet.
Make crust and roll out into 2 roundish
shapes, about 1/4" thick.
Spread the cheese mixture on crust
leaving a little edge.
Crimp crust up and around, making sure
it is sealed. Top with tomatoes and
brush with egg wash. I even brushed
the egg on top of the tomatoes too.
Bake at 350 for.... 25ish minutes. Watch
it, and take it out when the crust is
golden brown.
Best eaten at room temp.
Enjoy!
Cut it in half to make one.
1/2 C ricotta
1/4 C grated Parmesan
2 eggs + 1 for egg washing the crust
fresh herbs, (I used oregano and added
spinach since that's what I had.) basil
would be perfect.
salt & pepper
1 large tomato sliced thin.
Mix cheeses, eggs and herbs.
Place tomato slices in calendar to dry a
little bit. Pat them dry before you place
them on top of cheese, so they don't
make the cheese too wet.
Make crust and roll out into 2 roundish
shapes, about 1/4" thick.
Spread the cheese mixture on crust
leaving a little edge.
Crimp crust up and around, making sure
it is sealed. Top with tomatoes and
brush with egg wash. I even brushed
the egg on top of the tomatoes too.
Bake at 350 for.... 25ish minutes. Watch
it, and take it out when the crust is
golden brown.
Best eaten at room temp.
Enjoy!
Slice tomatoes thin and let them dry a
little.
little.
Roll out your crust, keep it rustic.
Spread Cheese, crimp, add tomatoes
and egg wash. The egg wash will help
seal any holes in the crust.
and egg wash. The egg wash will help
seal any holes in the crust.
The finished product. Light, tasty and
special with no fuss! I loved the
spinach in the cheese mix, it gave it a
nice texture.
special with no fuss! I loved the
spinach in the cheese mix, it gave it a
nice texture.