Ricotta Tomato And Basil Torte Recipes
TOMATO-RICOTTA TART
This savory tart is bound to become a summer favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
- In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
- Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.
RICOTTA, TOMATO AND BASIL TORTE
A delicious light meal with a salad. Great to take on picnics to serve instead of sandwiches or bread. Can be lightly heated and served warm. Recipe from Australian Coeliac Society Magazine Nov/Dec 09 Cooking time does not include chill time in the fridge
Provided by Jubes
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
- Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
- Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
- Bake in preheated oven for 1 hour or until set and golden.
- Cool completely before putting in fridge for at least1 hour to firm.
TOMATO RICOTTA TART
This tomato ricotta tart is full of fresh summer flavor that'll drag out the end of summer for just a little while!
Provided by Julie Chiou
Categories Tart
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees Fahrenheit and lightly spray 9-inch pie pan with cooking spray.
- In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.
- Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.
- Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake for 10 minutes then remove from oven and set aside.
- In a large bowl, combine ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.
- Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.
- Bake for 25 minutes until cheese on top is melted and filling is set.
- Let stand for 10 minutes, sprinkle with remaining 1/4 cup of chopped fresh basil, then slice to serve.
- Serve warm. This can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.
Nutrition Facts : ServingSize 1 slice, Calories 229 kcal, Carbohydrate 18 g, Protein 9 g, Fat 14 g, Fiber 1 g, Sugar 2 g
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- Preheat oven to 200C. Line a 26cm x 35cm baking tray with baking paper, then with pastry, trimming edges to fit. Combine ricotta, parmesan, herbs, lemon rind and half the egg in a bowl, season generously to taste and mix to combine. Spread mixture over pastry, leaving a 1.5cm border. Brush border lightly with remaining egg (you won't need it all), then bake, turning occasionally, until golden brown (15-20 minutes).
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- Preheat the oven to 220°C/fan 200°C/gas 7 with a baking sheet inside. Melt the butter in a pan, add the onions, season and cook gently for 10 minutes or until starting to turn golden. Add the garlic and cook for 2-3 minutes more. Cool slightly.
- Unroll the pastry and spread the cooled onion mix over, leaving an uncovered border of about 1cm. Dollop on the ricotta, then top with the tomatoes. Season well, then drizzle with olive oil. Transfer the tart to the hot baking sheet and bake for 15-20 minutes until the pastry is puffed and golden and the tomatoes are soft and juicy. Remove from the oven and leave to cool for 5 minutes. Drizzle over a little more oil, sprinkle with thyme, then serve.
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- To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450° for 10 minutes. Remove from oven.
- Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup Gruyère cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil.
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- Lay 1 sheet of fillo dough on parchment paper. Brush lightly with olive oil. Top with another sheet of fillo dough; brush lightly with oil. Repeat until all fillo dough sheets are stacked.
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