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Tomato Ricotta Tart

Becky Luigart-Stayner; Styling: Lindsey Lower
Hands-on time 20 mins
Total time 55 mins
Yield Serves 6 (serving size: 1 wedge)
This crust, made tender and flaky with heart-healthy olive oil, makes the perfect base for farm-fresh tomatoes and earthy-sweet basil. For a less expensive alternative to pine nuts, substitute toasted sunflower seeds.

Ingredients

  • Crust:
  • 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
  • 2 tablespoons pine nuts, toasted and coarsely chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons ice water
  • Cooking spray
  • Filling:
  • 3/4 cup part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped fresh basil, divided
  • 1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons)
  • 1 pound heirloom tomatoes, seeded and cut into 1/4-inch-thick slices

Nutrition Information

  • calories 296
  • fat 17 g
  • satfat 4.6 g
  • monofat 8.9 g
  • polyfat 2.5 g
  • protein 10.7 g
  • carbohydrate 25.7 g
  • fiber 1.8 g
  • cholesterol 48 mg
  • iron 2.1 mg
  • sodium 340 mg
  • calcium 192 mg

How to Make It

  1. Preheat oven to 450°.

  2. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450° for 10 minutes. Remove from oven.

  3. Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup Gruyère cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.