Light and Versatile Ricotta Tart With Tomatoes

"This is so easy to make and is a great light lunch to make in advance..its also quite versatile..you can add or substitute just about anything after the eggs and cheese This makes a good meal with a mesculin salad with mustard vinegarette.."
 
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Ready In:
55mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • preheat oven to 350.
  • For the Tomatoes:

  • Chop tomatoes and toss with oil and salt.
  • spread in one layer on a foil lined cookie sheet.
  • bake in oven for 30-40 minutes until dried and roasted. let cool.
  • For the Tart:

  • mix all ingredients together.add salt and pepper last to taste.
  • spread evenly in an 8" to 9" springform pan.
  • bake in 350 oven for 30-35 minutes. Tart will be dry on top but not brown. It will rise only slightly. insert a knife to make sure it is not too moist inside. it should be fairly dry.
  • Take out of pan and let cool slightly. eat warm or at room temperature serve with tomatoes on top or on the side.

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RECIPE SUBMITTED BY

Love where I live so I can cook...Zabars, Fairway, Citarella, 9th avenue food markets...theres no excuse for cooking with bad ingredients...or decide to eat out anyway
 
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