I am running out of time! I meant to post this recipe early in the summer, but Labor day is just around the corner. This is one of my all time favorite Martha recipes. This is a great side to dish to make with simple grilled meat and a big salad or cut it into small pieces and take to a pot luck. It is also a great dish for all your home grown tomatoes and basil.
Tomato Ricotta Tart:
1.Reheat oven to 450. In a 9-inch springform pan, toss 2 cups coarse fresh bread crumbs with 1/4 cup olive oil; press evenly into bottom. 2. In a bowl, whisk 1 cup whole-milk ricotta with 1/2 cup grated Parmesan, 2 large eggs, and 2 tablespoons chopped fresh basil; season generously with salt and pepper. Spread over crust; arrange 1 1/2 pounds thinly sliced beefsteak tomatoes on top. Brush with olive oil. 3. Bake until tomatoes are mostly dry, 35to45 minutes;let cool. unmold. Serve warm or room temperature.
Enjoy!
notes: when I make fresh bread crumbs I sometimes use a rosemary bread loaf to add a little flavor to the crust. I also salt the crumbs generously. I also add a lot more basil than she suggests.
3 comments:
That is a lovely recipe for these last days of summer - especially with all the wonderful tomatoes in season! Thanks for sharing it.
what a great way to use my tomatoes!
Way to go! It looks delicious and I love Martha!
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