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TOMATO-RICOTTA TART




Source of Recipe


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List of Ingredients






2 cups coarse fresh breadcrumbs
1/4 cup olive oil plus more for brushing
1 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs
2 tablespoons chopped fresh basil
Coarse salt and ground pepper
1 1/2 pounds beefsteak tomatoes, cored and thinly sliced

• Preheat oven to 450 degrees. In a 9-inch springform pan, toss the breadcrumbs with 1/4 cup oil; press into bottom of pan.

• In a large bowl, whisk together ricotta, Parmesan, eggs and basil; season with salt and pepper. Spread over breadcrumb crust. Arrange tomatoes on top. Brush with olive oil.

• Bake until tomatoes are almost dry, 35 to 45 minutes; let cool 15 minutes. Unmold.

Makes 4 servings, each 440 calories, 29.1 grams fat, 19 grams protein, 27 grams carbohydrates and 2.1 grams fiber.


Recipe