Rustic Tomato and Ricotta Tart
If you have around 1 hour and 1 minutes to spend in the kitchen, Rustic Tomato and Ricotta Tart might be an awesome lacto ovo vegetarian recipe to try. One serving contains 310 calories, 5g of protein, and 19g of fat. This recipe serves 12 and costs 53 cents per serving. 19 people were impressed by this recipe. If you have ricotta, unsalted butter, lemon zest, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so great. Similar recipes include Rustic courgette, pine nut & ricotta tart, Rustic Tomato Tart, and Rustic Tomato-Basil Tart.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 31 minutes
Ingredients:
1 egg white
1 large egg plus 1 egg yolk, whisked together
2 cups all-purpose flour
1 tablespoon honey
1/2 teaspoon grated lemon zest
1 lemon, zested
6 to 8 ripe plum tomatoes, halved lengthwise, seeded
1 tablespoon coarse, turbinado, or "raw" sugar
1 cup ricotta
1/2 cup sugar
2 tablespoons sugar
8 ounces (2 sticks) cold unsalted butter, cut into pieces
2 tablespoons whole milk
Equipment:
bowl
plastic wrap
oven
baking paper
baking sheet
mixing bowl
spatula
whisk
pastry brush
Cooking instruction summary:
Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, "rustic" edge to the tart. Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta. Drizzle the honey over. With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes.
Step by step:
1. Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed.
2. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking.
3. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
4. Preheat the oven to 375 degrees F.
5. On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter.
6. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, "rustic" edge to the tart.
7. Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta.
8. Drizzle the honey over.
9. With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar.
10. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes.
Nutrition Information:
covered percent of daily need
