Cherry Tomato Tart

What I love about shopping on 9th Street is that you never know what you’re going to find on the stands – boxes of baby arugula, two red peppers for a dollar, or cauliflower in a hue that would make Prince proud. So many times I’ve gone there with a game plan, only to switch it up when something else caught my eye. On Sunday morning, I spotted jewel toned boxes of cherry tomatoes on a stand right outside of Esposito’s, I immediately bought two. I’d figure out what to do with them once I got home…

  • 2 1/4 cups of coarse, fresh breadcrumbs
  • 1/4 cup olive oil
  • 1 cup whole milk ricotta
  • 1/4 cup freshly grated parmesan cheese
  • 2 large eggs
  • 2 tablespoons chopped fresh basil
  • salt & pepper
  • 1 1/2 pints of cherry tomatoes, halved
  1. Preheat oven to 450º.
  2. Toss the breadcrumbs, and olive oil in a 9 inch springform pan (foil pans work too) pressing evenly into the bottom.
  3. In a bowl, whisk the ricotta, parmesan, eggs, and basil until combined. Season with salt and pepper and spread over the crust.
  4. Arrange halved tomatoes over the cheese mixture, and lightly brush with olive oil.
  5. Bake for 40 to 45 minutes, let cool for 10 minutes, and unmold. Serve warm or at room temperature.

 

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