Tomato and Ricotta Tart
If the listed cheeses are unavailable, you may use farmer's cheese, previously passed through a sieve. Tomatoes add juiciness to the tart. The recipe is designed for 10-12 servings.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- butter 50 g
- egg 1
- salt 0.5 tsp
- baking powder 1 tsp
- flour 150-200 g
- ricotta 250 g
- basil
- cherry tomatoes or 3-4 regular tomatoes 15-20
Instructions
Preparing the dough
Step 1 of 11
Cream the butter with salt.
Step 2 of 11
Add the egg and mix.
Step 3 of 11
Stir in the flour and baking powder, then knead the dough.
Step 4 of 11
Spread the dough into a baking pan (the author used a pan with a diameter of 20 cm), smoothing it out and forming the edges.
Step 5 of 11
Cover the dough with baking parchment.
Step 6 of 11
Evenly scatter beans or peas (this will prevent the crust from deforming and ensure even baking). Place in an oven preheated to 180 degrees for 20–25 minutes. Then remove the beans (they can be saved for future use).
Step 7 of 11
Place the basil and ricotta in a blender.
Step 8 of 11
Blend. If no blender is available, finely chop the basil with a knife and mix it with the ricotta.
Step 9 of 11
Cut cherry tomatoes into 2 parts (or slice regular tomatoes into rounds).
Step 10 of 11
Spread the filling over the cooled crust.
Step 11 of 11
Place the tomatoes on top.