I love Florida tomatoes, especially when they are in season. This super flavorful tart is fast, simple and good with almost any main dish. The unique breadcrumb crust adds tremendous flavor to the combination of tomatoes, ricotta, parmesan and fresh herbs. You’ll love this one!
1 ½ pounds (4 small or 3 medium tomatoes) thinly sliced Florida tomatoes (1/4 inch slice)
2 cups of coarse fresh breadcrumbs*
¼ cup of olive oil, plus more for brushing over tart
1 cup (8 ounces) fresh whole-milk ricotta (dice in small pieces)
½ cup of grated Parmesan cheese
3 extra large eggs (or 4 large eggs)
¼ cup chopped fresh Florida basil
1 teaspoon salt
½ teaspoon pepper
- Preheat oven to 425 degrees.
- In a bowl, mix the breadcrumbs* and ¼ olive oil (if you don’t have breadcrumbs on hand, follow my recipe below)
- In a 9-inch springform plan (this pan has a removable bottom), pour the breadcrumb mixture, pressing evenly into the bottom.
- In another bowl, whisk eggs, ricotta, Parmesan, basil, salt and pepper.
- Pour and spread over the crust, leaving a 1/2 inch from the end.
- Arrange the sliced tomatoes on top overlapping slightly if desired.
- Brush the tomatoes with olive oil.
- Bake until tomatoes are almost dry, 40 minutes.
- If tomatoes do not look cooked, bake for another 5 minutes.
- Let cool and un-mold. Serve warm or at room temperature.
*Make your own breadcrumbs
To make your own breadcrumbs, take 5-6 pieces of (any) bread (with crusts) roughly cut, place in a Cuisinart and pulse to get coarse (not fine crumbs).
In a frying pan, add 1 tablespoon of olive oil and lightly toast the crumbs for approximately 5-8 minutes, stirring frequently. Season with salt and pepper. Let cool some.
Adapted from Martha Stewart’s Tomato-Ricotta Tart