This savory tomato tart makes beautiful use of sweet cherry tomatoes. The gluten-free crust is easy to press into the tart pan with your fingers. No rolling out pastry. The crust can be assembled in about 10 minutes then baked and cooled ahead of time. Serve the tart warm with a big crisp, green salad for a light meal.
1tart crust recipe made without sugar
1 1/2cupswhole milk ricotta cheese14 ounces
1/3cupgrated Parmesan cheese
1/4cupchopped basil leavessee note below for herb options
Pre-heat oven to 350º. Place a silicone liner on a baking sheet to prevent the tart pan from sliding if you have one. If not, just be very careful wtih the tart.
In a medium bowl, whisk together the ricotta, Parmesan and egg until smooth. Stir in basil, salt and pepper. Pour filling into the tart crust, spread to the edges and top with halved cherry tomatoes, cut side down. Start at the outer edge, work around the tart pan, then fill in the center.
Bake tart approximately 22-25 minutes, until tomatoes are wrinkled and the cheesy part is just starting to brown. Timing will depend on your oven. When tart is done, remove and cool on a wire baking rack. Serve warm or at room temperature. It can even be served chilled but the flavors are more pronounced when tart is warm.
To make a savory (versus sweet) tart crust, use the recipe on this page. Skip the sugar and add 1 extra tablespoon unsalted butter, 1/4 teaspoon salt and an egg yolk. Herb Notes – I first baked this using 2-3 teaspoons of fresh chopped thyme leaves and chopped chives. I've used fresh basil and added the Parmesan for more of an Italian flavor profile. Both were delicious. You could also use fresh chopped oregano instead of the basil. To chop fresh basil leaves, roll the leaves together into a cigar then sliced crosswise into ribbons.
Recipe from Chef Sally Cameron of AFoodCentricLife.com