Ricotta and tomato tart

Name: Ricotta and tomato tart
Ingredients: 230 g tart/pastry dough; 300 g ricotta; 50 g grated parmesan; 3 tomatoes (small); 1 hard-boiled egg; 2 anchovy fillets in oil; 30 g dry bread/ breadcrumbs; 1 bunch of parsley; 1-2 cloves of garlic; 2 tbsp white vinegar; 100 ml extra virgin olive oil. For the pastry dough: 2/3 cups flour; 1 tsp salt; 115 g butter; 1 lightly beaten egg; 2 tsp water.

Diverse - Ricotta and tomato tart by Floriana P. - Recipia

Ricotta and Tomato Tart – a sophisticated and flavorful appetizer Preparation time: 30 minutes Baking time: 40 minutes Total: 1 hour and 10 minutes Servings: 6-8 If you are looking for a simple yet delicious recipe that will impress your guests, you have come to the right place. The ricotta and tomato tart combines the creamy texture of ricotta cheese with the sweetness of roasted tomatoes, resulting in a refined appetizer perfect for any occasion. Here’s how to prepare it step by step. Ingredients: - 250 g tart dough (you can use store-bought tart dough or make your own at home) - 400 g good quality ricotta - 300 g tomatoes (cherry tomatoes or large tomatoes, depending on your preference) - 2 eggs - 100 g grated parmesan cheese - 1 clove of garlic, crushed - Extra virgin olive oil - Salt and pepper, to taste - Fresh basil leaves for decoration Instructions: 1. Preheat the oven to 180°C. This will allow the tart to bake evenly and become crispy. 2. If using store-bought tart dough, roll it out into a 24 cm tart pan, ensuring you cover the edges well. If making the dough at home, you can combine flour, butter, cold water, and a pinch of salt, then roll it out and follow the same steps. 3. In a large bowl, combine ricotta, eggs, crushed garlic, parmesan cheese, salt, and pepper. Mix well until you achieve a smooth mixture. This creamy filling will give the tart a rich and satisfying taste. 4. Wash the tomatoes and cut them in half or slices, depending on the type chosen. If using large tomatoes, remove the seeds to avoid excess water. 5. Pour the ricotta mixture into the tart crust and carefully arrange the tomatoes on top. You can arrange the tomatoes in a spiral or in a circle for a more attractive look. 6. Drizzle with a little extra virgin olive oil and sprinkle a pinch of salt over the tomatoes to enhance their flavor. 7. Bake the tart in the preheated oven for 35-40 minutes, or until the edges are golden and the filling is firm. If you notice the edges browning too quickly, cover them with aluminum foil. 8. Once baked, let the tart cool for 10 minutes before slicing. This step is essential to allow the filling to set. 9. Serve the tart warm or at room temperature, decorated with fresh basil leaves. This will add a touch of freshness and enhance the flavors. Helpful tips: - You can experiment with different types of cheese, such as feta or goat cheese, to vary the flavor. - Add spices like oregano or thyme to the filling for an extra flavor boost. - The tart can be served alongside a light green salad for a perfect lunch or as an appetizer at an elegant dinner. This ricotta and tomato tart recipe is an excellent choice for those who appreciate simple yet sophisticated combinations, offering a final result that will leave an unforgettable impression. Enjoy!

Preparation

Ricotta and tomato tart is delicious for a special snack or appetizer. For this tart recipe, first, make the dough: sift the flour with the salt, add the butter, and mix until it forms crumbs. Add the beaten egg and a little water to obtain a suitable dough, not soft. Wrap in foil and let it rest in the refrigerator for 30 minutes. I rolled out the dough into a sheet and lined a baking tray to form a rectangle of 12x26 cm, also lining the edges to about 3 cm high. I covered the sheet with damp parchment paper and then pierced it, then scattered a few beans on top and baked for 10 minutes at 200 degrees. I removed the paper and beans, filled it with ricotta mixed with parmesan, and then placed halved tomatoes, lengthwise (which were seeded) and pressed them lightly into the filling. I baked the tart at 160 degrees C for 45 minutes. For the sauce, I blended the anchovy fillets, garlic, bread soaked in vinegar, egg, parsley, and oil. Then I filled the tomatoes with the sauce. The ricotta and tomato tart can be served warm or cold. The recipe was suggested by PaulaM on the recipe forum.

Ricotta and tomato tart

Preparation

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