Hey there! I made a nice tart with ricotta, parmesan and tomatoes, it’s colorfull, healthy and cand be served anytime… brunch, lunch or dinner.
By the way, this cand give you a serious state of foodvana.
- Ricotta – 250g
- Grated Parmesan – 100g
- Cherry tomatoes – 500g
- Dried basil – a pinch
- Olive oil
For the shell:
- Butter – 150g (room temperature)
- All purpose flour – 300g
- Eggs 2-3 (depends on their size)
- Salt – a pinch
First of all, let’s make the dough for the shell. Put the flour in a large bowl and add the butter too, and using your hands start to combine everything. Then add the eggs and a pinch of salt, and mix’em well enough to form a nice dough ~ 5 minutes. Wrap it in plastic wrap and let it cool for at least half an hour in refrigerator.
Preheat the oven to 180°C. Then roll the dough on the counter with flour spread all over it until you have a round shape that will fit on your pie pan, abou 5mm thick. Flour your pan and then place the dough over the tart pan and press it on the corners so that it will fit. Remove the excess dough using pan’s sharp edge. Fill the pie shell with rice, beans or pastry weights, and bake it for 10 minutes, then remove the weights and let it cool a bit.
Now let’s take care of that easy filling. Combine ricotta with parmesan, you’ll get a thick mixture. Fill the tart shell with this cream. On top add sliced tomatoes, sprinkle with salt, olive oil and dried basil.
Put it in the oven, 180C for about 45 – 60 minutes. Et voila!
Inspired by: www.ciaochowbambina.com