f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Herbed Ricotta and Tomato Tart http://www.freesearchenginesubmission.infoher-libido.com

Monday, September 21, 2015

Herbed Ricotta and Tomato Tart

Summer is drawing to a close, but, I still have basil growing.  So I made pesto and used part of it in this tart.  The tart also put to use late summer tomatoes.  With cheese and eggs this tart gives you plenty of protein as well as the nutrients of tomatoes.  Pair it with dark leafy greens and you will have a well rounded meal that isn't overly complicated to prepare.  

Herbed Ricotta and Tomato Tart

Pastry for a single crust (use your favorite recipe)
1 1/2 cup 2% ricotta cheese
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated mozzarella cheese
1/4 cup pesto (see July 15th post for recipe)
1/2 cup diced onion
2 eggs, lightly beaten
8 to 10 roma tomatoes, sliced lengthwise at 1/8" thick 

Line a tart pan or pie pan with the pastry.  Weight it down with beans or another pan that fits perfectly within your shell.  Bake in a preheated oven at 450 degrees for 10 to 15 minutes.  The edges should just begin to brown.  Remove from oven and turn the oven temperature to 375 degrees.

While shell is in the oven saute the onions in a small amount of olive oil or coconut oil until soft and translucent.  Allow to cool slightly.  In a bowl mix together ricotta, parmesan, mozzarella and pesto.  Add onion and mix.  Taste the mixture to see if you need to add salt.  Most of the time you don't.  Saltiness of the parmesan and pesto can vary.  When salt level is to your satisfaction add eggs and mix together.

When the shell is removed from the oven remove the weights and spread half of the cheese mixture evenly in it.  Place a layer of sliced tomatoes on top.  Spread the rest of the cheese mixture over the tomatoes.  Top with more sliced tomatoes.  Bake for 50 to 60 minutes or until filling is set.  When it is not done the filling has a shininess to it.  If it is done there will on longer be any shininess.  Let it rest for a few minutes before cutting.  Enjoy!

I have made ricotta cheese before.  It is not difficult to do and is wonderful for recipes where your tossing it on top.  If it is baked into something, purchased ricotta works well.  You can also use purchased pesto if you want to.  Have fun in the kitchen everyone!

1 comment:

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