Tomato Ricotta Tart

Summer is the best time to make this easy dish. It is fresh and delicious and can be served warm or cold.
 I usually grow my own tomatoes and basil, but didn't get around to it this year.  This recipe can be made for gluten-free folks by substituting gluten-free breadcrumbs.

Tools: 
Springform pan
Spatula
Mixing Bowl
Ninja or Food Processor
Knife
Cutting Board


Ingredients:

Breadcrumb Crust(4 slices toasted bread, garlic powder, dried oregano, dried basil, 1 TSP. Parmesan Cheese-ground up in a Ninja)
Olive Oil
Fresh Tomatoes
16 oz Ricotta Cheese
1/4 cup Fresh Basil
1 Cup Parmesan, Asiago, Romano Blend
1 Egg
Salt
Pepper

 I make my own breadcrumbs by toasting bread then running it through the Ninja.  If you don't have a Ninja, then just use a blender or food processor or you can use store bought breadcrumbs.

1. Toast your bread(any bread willdo)

2. Cut it up  and place in processor

3.  Add a tsp of oregano, garlic, basil and parmesan

4. Add 1 TBSP of olive oil, a pinch or salt and pepper

5. Grind the breadcrumbs to a medium consistency

6. Press the breadcrumbs into an oiled springform pan

7. Bake at 350 degrees for about ten minutes

For the Filling:

1. Add your egg to the ricotta and mix together

2. Add the cheese

3. Cut up the fresh basil and add to cheese mixture, add a pinch of salt and pepper

4. Spoon it over the breadcrumbs

5. Spread it out evenly 

6. Slice the tomatoes(I like them a little bit thick)

7. Spread the tomato slices evenly and drizzle with olive oil

I add a bit of salt and pepper to the tomatoes too

8. Bake for 40 minutes at 400 degrees

You will know it's ready when the tomatoes begin to get a little brown

9. Let it cool, pop open the pan and serve!!!

This tart stores really well in the fridge.  It can be eaten for dinner, lunch or even breakfast.

Easy to experiment with flavors too.

Mangia!!