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