Tomato Ricotta Tart

  • sharon1964 Posted: 07/21/13
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    Made this exact recipe (with sunflower seeds) and it turned out great. I will definitely use this again when more tomatoes are available. The crust didn't crack as others have mentioned, and think I would prefer always using sunflower seeds rather than pine nuts.

  • Mari725 Posted: 01/20/14
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    I just made this tart...for a delicious late brunch celebrating a relaxing Martin Luther King day... I must confess i switched some of the ingredients. I didn't have Ricotta so I used Feta. I ran out of Basil so I parsley and added additional pepper and a Dipping Spice mix. And instead of the Gruyere cheese I added parmesan. And topped it like the recipe says with tomato but added Asparagus for the design atop the tart. I have to say my Italian / Mediterranean came out great. And MOST of ALL...the crust was AMAZING.

  • Kauffman77 Posted: 07/14/13
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    Although I forgot the baking powder in the crust (it cracked but still held everything in the tart together), I wasn't crazy about it. I thought the crust was too bitter and overpowered the other flavors. I would make this again, but in a pre-made frozen pie crust and maybe add more tomatoes.

  • lesliefo Posted: 09/11/13
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    Yum. Used 100% whole wheat pastry flour and it was slightly crumbly, but worked. Adding beans, per another comment, sounds interesting.

  • K9andCat Posted: 09/15/13
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    This was great with a side salad for dinner.

  • mo11yb Posted: 08/27/13
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    Added one drained/rinsed can of white beans to ricotta mix (kiddos need a tad more protein/fiber in a one-dish meal), used whole milk ricotta, and did not seed tomatoes. A BIG hit, tasty and attractive. It was also a recipe kids could help prep (pressing pie crust--although it was a good thing I had extra pine nuts on hand or they'd have eaten all of them out of the dough).

  • IreneG Posted: 07/21/13
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    What a great recipe! My crust also cracked a little but it didn't matter, I got perfect, intact slices. I used sunflower seeds in the crust and apple wood smoked Gruyere and I think that made it extra special. My fiancee thought there was meat in this pie! Will definitely make this again.

  • klwozniak Posted: 07/16/13
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    Made this last night with some fresh-from-the-garden tomatoes, and I subbed fat free ricotta (it was what I had on-hand). It was fantastic! The crust cracked a little bit, but the flavors were great. We'll definitely make it again!

  • Kellet Posted: 08/10/13
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    This is delicious. The second time I made it, I let my tomato slices dry out on a paper towel for a couple of hours. It kept the pie from being quite so runny.

  • jmeleeS Posted: 01/20/14
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    Excellent recipe! The store was out of pine nuts, so I grabbed a bag of chopped pecans and substitued in the crust. I also added diced ham (about 1 cup) to the ricotta layer to add a little heft for my carnivorous husband. Instead of having this for dinner, I made the tart for breakfasts during the week and it was a huge hit. Super easy and simple to make on a Sunday. If you add ham like I did, cut back a bit on the salt in the ricotta layer Also, as another reviewer mentioned, pat your tomtaoes dry before adding to cut down on the "watery" layer that will form. I didn't do this my first go and just poured off the excess juice prior to the 10 min set time after baking. It worked out just fine. Serve with any fresh fruit for a great breakfast / brunch dish. I will be making again and again; enjoy!

  • Hollybubba Posted: 07/15/13
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    Like the other review, my crust cracked as well, but was no problem in the end. I used a combination of AP flour and whole wheat. Also, I layered the tomato slices on paper towels while preparing the filling. One change I may try next time is to add some parmesan cheese to the ricotta filling. I will continue to enjoy this with my garden fresh tomatoes!

  • clc1040 Posted: 08/02/13
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    Easy & tasty! I forgot to seed the tomatoes so it was a little watery but I was still able to cut perfect slices. Perfect crust with pine nuts - no cracks! Will definitely make this again.

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