Light and Versatile Ricotta Tart With Tomatoes
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
-
For the tart
- 24 ounces ricotta cheese (use fat free, light or full fat, approx a container and a half)
- 2 eggs (egg whites or egg beaters can be substituted)
- 1 lemon, zest of
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon thyme or 1/2 teaspoon other herbs
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon salt (or to taste)
- cooking spray, for the pan
-
For the Tomato Topping
- 2 cups fresh tomatoes, cut coarsely in quarters (cherry or grape size work best)
- 1 teaspoon olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon coarse salt
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
Will Price
New York, New York
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