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To make the fresh tomato ricotta tart, gather these ingredients: - 1 pre-made tart shell (9-inch) - 1 ½ cups ricotta cheese - 2 cups ripe tomatoes, sliced (mix heirloom and Roma) - 1 tablespoon olive oil - 1 tablespoon fresh basil, chopped - 1 teaspoon lemon zest - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish - Balsamic glaze for drizzling (optional) This tart is a great source of vitamins and minerals. It offers protein from the ricotta and healthy fats from olive oil. Here are some key points: - One slice (1/8 of the tart) has about 220 calories. - It contains around 10 grams of protein. - It provides 15 grams of carbs and 14 grams of fat. - Rich in vitamin A and C from tomatoes and basil. If you want to change things up, try these substitutions: - Use cottage cheese instead of ricotta for a lighter option. - Swap fresh basil with thyme or oregano for a different flavor. - Try using a whole wheat tart shell for added fiber. - Add a sprinkle of feta cheese for a tangy twist. This fresh tomato ricotta tart is simple, tasty, and fun to make. Check out the Full Recipe for more details! Start by gathering your pre-made tart shell. I like to use a 9-inch shell for this dish. Place it on a baking sheet. This makes it easy to move in and out of the oven. No need to worry about making the shell from scratch. Pre-made shells save time and taste great. Now, grab a mixing bowl. Add 1 ½ cups of ricotta cheese. Then, pour in 1 tablespoon of olive oil. Next, add 1 tablespoon of fresh basil, chopped up. For some zing, mix in 1 teaspoon of lemon zest and 1 teaspoon of garlic powder. Don’t forget to add salt and pepper to taste. Mix all these ingredients well until it’s creamy. This mixture will be the heart of your tart. Spread the ricotta mixture evenly in the tart shell. Make sure to cover the bottom completely. Next, slice 2 cups of ripe tomatoes. I love mixing heirloom and Roma tomatoes for color. Layer the slices on top of the ricotta. You can alternate the colors for a pretty look. Drizzle a little olive oil over the tomatoes. Sprinkle a pinch of salt and pepper on top. Now, it’s time to bake! Place the tart in your preheated oven at 400°F (200°C). Bake for 25-30 minutes. You want the tomatoes to soften and caramelize a bit. The crust should turn a lovely golden color. When it’s done, take it out, and let it cool for about 10 minutes. Garnish with fresh basil leaves. If you like, drizzle some balsamic glaze on top. This adds a nice finish to your fresh tomato ricotta tart. For more details, check the Full Recipe. To get the best flavor, start with ripe tomatoes. Ripe tomatoes are juicy and sweet. To peel tomatoes easily, score the skin with an “X.” Boil them for about 30 seconds. Then, place them in ice water. The skin will slip right off. For slicing, use a sharp knife. Cut gently to keep the juices. Mix different types like heirloom and Roma for color and taste. Seasoning makes your tart sing! I use a pinch of salt and fresh pepper. Lemon zest adds a bright note. Garlic powder gives depth without being strong. Fresh basil brings a lovely aroma. If you want a sweet touch, drizzle balsamic glaze on top. This adds a rich flavor. Taste as you go to find your perfect blend. Serve the tart warm or at room temperature. It pairs well with a light salad. Try mixed greens with a vinaigrette. A slice of this tart is great for lunch or dinner. You can also serve it as an appetizer. Garnish with fresh basil leaves for a pop of color. For a twist, add some olives or sun-dried tomatoes. Check the Full Recipe for ideas on how to make it your own! {{image_2}} You can switch up the cheese in this tart. Try mixing ricotta with goat cheese or feta. Both bring a tangy twist. You could also use cream cheese for a richer taste. Each cheese adds its unique flavor and texture. This dish is all about fresh flavors. Add seasonal veggies to make it special. Sliced zucchini or bell peppers work well. You can also try spinach for a pop of green. These veggies not only taste great but also add color to your tart. If you need a gluten-free option, use a gluten-free tart shell. Many stores sell these now. You can also make your own using almond flour or gluten-free flour. A rice-based crust is another great choice. Each of these options holds the filling well and keeps the dish tasty. For the complete method and ingredient details, check out the Full Recipe. After baking your Fresh Tomato Ricotta Tart, let it cool for about ten minutes. This cooling time helps set the filling. Once it is cool, cover it loosely with plastic wrap. Place it in the fridge if you plan to eat it later. The tart stays fresh for about three days in the fridge. To reheat your tart, preheat the oven to 350°F (175°C). Place the tart on a baking sheet. Heat it for about 15 minutes, or until warmed through. This method helps keep the crust crisp. Avoid using the microwave, as it can make the crust soggy. You can freeze the tart if you want to save it for later. First, let it cool completely. Then wrap it tightly in plastic wrap. Place it in a freezer-safe bag or container. It can last for up to two months in the freezer. To enjoy, thaw it overnight in the fridge and reheat as described above. You can tell the tart is done when the crust turns golden brown. The tomatoes should be soft and slightly caramelized. This usually takes about 25 to 30 minutes in the oven. A good tip is to check the edges of the tart shell. If they look crisp and brown, you are on the right track. Yes, you can make the tart ahead of time! Prepare the tart shell and the ricotta mixture earlier in the day. Assemble the tart but do not bake it right away. Cover it and keep it in the fridge. When you are ready to serve, bake it according to the instructions. This way, you save time and still enjoy a fresh dish. Using ripe, fresh tomatoes is key for great flavor. I recommend a mix of heirloom and Roma tomatoes. Heirloom tomatoes bring beautiful colors and rich taste, while Roma tomatoes add nice texture. Make sure they are firm yet slightly soft to the touch. This mix will make your tart vibrant and delicious. For more details, check the Full Recipe. To make the fresh tomato ricotta tart, start by preheating your oven to 400°F (200°C). Place a pre-made tart shell on a baking sheet. In a bowl, mix ricotta cheese, olive oil, chopped basil, lemon zest, garlic powder, salt, and pepper. Stir until smooth. Spread this mixture in the tart shell evenly. Next, layer sliced tomatoes on top. Use a mix of heirloom and Roma for great color. Drizzle a bit of olive oil over the tomatoes and sprinkle with salt and pepper. Bake for 25-30 minutes. The tart is ready when the tomatoes soften and the crust turns golden. Let it cool for 10 minutes before slicing. Garnish with fresh basil leaves. Drizzle balsamic glaze on top if you like. This recipe is simple and brings fresh flavors together. This dish takes 15 minutes to prepare. The cooking time is around 25 to 30 minutes. You can serve this tart to eight people. It makes a great appetizer or light meal for gatherings. The key flavors in this tart come from fresh ingredients. The creamy ricotta adds richness. Tomatoes bring sweetness and acidity, especially when roasted. Fresh basil offers a bright, herbal note. Lemon zest adds a hint of citrus. Garlic powder gives a subtle depth to the dish. Each bite is a perfect balance of taste. If you want to explore more, check the Full Recipe for detailed steps. In this post, we covered everything for making a Fresh Tomato Ricotta Tart. We explored the key ingredients, nutrition facts, and how to substitute items if needed. The step-by-step instructions guide you through the process of preparing the tart shell, mixing the ricotta, and baking. Tips on slicing tomatoes and flavoring enhance your dish. Variations allow for creativity, and storage info ensures freshness. With all this knowledge, you can make a tasty tart that impresses. Enjoy crafting your unique version and sharing it with others.

Fresh Tomato Ricotta Tart

Indulge in a mouthwatering Fresh Tomato Ricotta Tart that's perfect for any occasion! This easy recipe combines creamy ricotta, vibrant tomatoes, and fresh basil all nestled in a crispy tart shell. With just a few simple steps, you'll create a dish that's as beautiful as it is delicious. Bring a slice of summer to your table - click through now to discover the full recipe and impress your friends and family!
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Ingredients
  

1 pre-made tart shell (9-inch)

1 ½ cups ricotta cheese

2 cups ripe tomatoes, sliced (mix of heirloom and Roma for color)

1 tablespoon olive oil

1 tablespoon fresh basil, chopped

1 teaspoon lemon zest

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Balsamic glaze for drizzling (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the pre-made tart shell on a baking sheet and set aside.

      In a mixing bowl, combine the ricotta cheese, olive oil, chopped basil, lemon zest, garlic powder, salt, and pepper. Mix well until creamy and combined.

        Spread the ricotta mixture evenly over the bottom of the tart shell.

          Layer the sliced tomatoes on top of the ricotta, alternating colors for a visually appealing effect.

            Drizzle a little olive oil over the tomatoes and season with a pinch of salt and pepper.

              Bake in the preheated oven for 25-30 minutes, or until the tomatoes are softened and starting to caramelize, and the crust is golden.

                Remove the tart from the oven and let it cool for about 10 minutes before slicing.

                  Garnish with fresh basil leaves and drizzle with balsamic glaze if desired before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 8