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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

clc1040's Review

Kauffman77
August 02, 2013
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.

Debbie0115's Review

Debbie0115
August 31, 2013
N/A

mo11yb's Review

Kellet
August 27, 2013
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).

pyanan's Review

K9andCat
September 21, 2013
N/A

BarbPila's Review

lesliefo
August 11, 2013
N/A

sukeedog's Review

klwozniak
November 02, 2013
N/A

lesliefo's Review

jmeleeS
September 11, 2013
Yum. Used 100% whole wheat pastry flour and it was slightly crumbly, but worked. Adding beans, per another comment, sounds interesting.

klwozniak's Review

sharon1964
July 16, 2013
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!

sharon1964's Review

mo11yb
July 21, 2013
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.

K9andCat's Review

Hollybubba
September 15, 2013
This was great with a side salad for dinner.