Torta Di Pomodori E Ricotta (sardinian Tomato And Ricotta Tart)

Torta di Pomodori e Ricotta, or Sardinian Tomato and Ricotta Tart, is a delightful dish that showcases the fresh flavors of Sardinian cuisine. This savory tart is perfect for a light lunch or a flavorful appetizer.

Torta Di Pomodori E Ricotta (sardinian Tomato And Ricotta Tart)

Ingredients

  • 1 pre-made pie crust
  • 1 cup ricotta cheese
  • 2 large tomatoes, sliced
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Press the pie crust into a tart pan and trim any excess crust.
  3. In a bowl, mix the ricotta, Parmesan, garlic, and basil. Season with salt and pepper.
  4. Spread the ricotta mixture evenly over the pie crust.
  5. Arrange the tomato slices on top of the ricotta mixture.
  6. Bake for 35-40 minutes, or until the crust is golden and the tomatoes are tender.
  7. Let the tart cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
12g
Fat
14g

Supplies

Tart pan Mixing bowl Baking sheet

Tools

Oven Knife Cutting board

Serving suggestions

Serve the Torta di Pomodori e Ricotta with a side salad of mixed greens dressed with balsamic vinaigrette.

Tips & tricks

For a variation, try adding thinly sliced red onions or a sprinkle of dried oregano on top of the tomatoes before baking.

Cost

$12