{"id":9151,"date":"2012-08-08T06:08:08","date_gmt":"2012-08-08T11:08:08","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=9151"},"modified":"2019-11-25T22:05:27","modified_gmt":"2019-11-26T03:05:27","slug":"tomato-ricotta-tart","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2012\/08\/08\/tomato-ricotta-tart\/","title":{"rendered":"Tomato Ricotta Tart"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" title=\"Food-Header-1\" alt=\"\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"13087\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/08\/08\/tomato-ricotta-tart\/tomatoricottatart-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/08\/TomatoRicottaTart.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"TomatoRicottaTart\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/08\/TomatoRicottaTart.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-13087\" alt=\"TomatoRicottaTart\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/08\/TomatoRicottaTart.jpg?resize=640%2C480&#038;ssl=1\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/08\/TomatoRicottaTart.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/08\/TomatoRicottaTart.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>It&#8217;s that time of year &#8211; the tomatoes are gorgeous and I have more basil growing in my backyard than I know what to do with! This tart is the solution to my dilemma, and is perfect when paired with grilled chicken or fish.<\/p>\n<p><!--more--><\/p>\n<ul>\n<li>2 1\/4 cups of coarse, fresh breadcrumbs<\/li>\n<li>1\/4 cup olive oil<\/li>\n<li>1 cup whole milk ricotta<\/li>\n<li>2 large eggs<\/li>\n<li>3 tablespoons chopped fresh basil<\/li>\n<li>1 1\/2 pounds of thinly sliced tomatoes (I used very large Jersey tomatoes)<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p>1. Preheat oven to 450\u00ba.<\/p>\n<p>2. Toss the breadcrumbs, 1 tablespoon of basil and olive oil in a 9 inch springform pan (foil pans work too) pressing evenly into the bottom.<\/p>\n<p>3. In a bowl, whisk the ricotta, eggs, and remaining 2 tablespoons of basil until combined. Season with salt and pepper and spread over the crust.<\/p>\n<p>4. Top with the sliced tomatoes, and brush them with olive oil.<\/p>\n<p>5. Bake for 40 to 45 minutes, let cool, and unmold. Serve warm. Can be made ahead of time and reheated in the microwave. Serves 4.<\/p>\n<p><em>(Adapted from a recipe by Martha Stewart.)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s that time of year &#8211; the tomatoes are gorgeous and I have more basil growing in my backyard than I know what to do with! This tart is the solution to my dilemma, and is perfect when paired with &hellip; <a href=\"https:\/\/willceau.com\/news\/2012\/08\/08\/tomato-ricotta-tart\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[95,1238,4],"tags":[1855,1856],"class_list":["post-9151","post","type-post","status-publish","format-standard","hentry","category-glorious-food","category-lovin-from-the-oven","category-news","tag-jersey-tomatoes","tag-ricotta-cheese"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-2nB","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":22158,"url":"https:\/\/willceau.com\/news\/2017\/04\/24\/cherry-tomato-tart\/","url_meta":{"origin":9151,"position":0},"title":"Cherry Tomato Tart","author":"Tina Garceau","date":"April 24, 2017","format":false,"excerpt":"What\u00a0I 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\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/TomatoTart.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/TomatoTart.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/TomatoTart.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38254,"url":"https:\/\/willceau.com\/news\/2022\/07\/18\/ham-zucchini-and-ricotta-fritters\/","url_meta":{"origin":9151,"position":1},"title":"Ham, Zucchini, and Ricotta Fritters","author":"Tina Garceau","date":"July 18, 2022","format":false,"excerpt":"These fritters are summer easy - mix up the batter ahead of time, they cook in a flash. You can add another recipe to your \"What am I gonna do with all of this zucchini?\" dilemma. Problem solved! I like to serve these fritters with a tomato - basil chickpea\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/07\/Fritters.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/07\/Fritters.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/07\/Fritters.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36394,"url":"https:\/\/willceau.com\/news\/2021\/08\/09\/tomato-tart\/","url_meta":{"origin":9151,"position":2},"title":"Tomato Tart","author":"Tina Garceau","date":"August 9, 2021","format":false,"excerpt":"Truth be told, I'm a happy camper with a plate of sliced Jersey tomatoes with a chiffonade of basil, although a little marinated mozzarella can be a nice addition. If I'm feeling fancy, like I did over the weekend - tomatoes baked in a cream cheese crust with eggs, cheddar\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/08\/TomatoTart.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/08\/TomatoTart.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/08\/TomatoTart.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24157,"url":"https:\/\/willceau.com\/news\/2018\/08\/07\/rice-stuffed-tomatoes\/","url_meta":{"origin":9151,"position":3},"title":"Rice Stuffed Tomatoes","author":"Tina Garceau","date":"August 7, 2018","format":false,"excerpt":"It's that time of year, when tomatoes are at their best, and this dish is a wonderful partner for grilled chicken or fish. Short-grained rice cooked in fresh tomato puree with basil, topped with breadcrumbs and baked. The perfect recipe for those of you with a bumper crop of tomatoes!\u00a0\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/StuffedTomatoes.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/StuffedTomatoes.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/StuffedTomatoes.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18393,"url":"https:\/\/willceau.com\/news\/2015\/03\/23\/ricotta-gnocchi-with-tomatoes-olives-and-capers\/","url_meta":{"origin":9151,"position":4},"title":"Ricotta Gnocchi with Tomatoes, Olives, and Capers","author":"Tina Garceau","date":"March 23, 2015","format":false,"excerpt":"Making gnocchi is something I've always shied away from - perhaps because I've eaten\u00a0very good gnocchi as well as warm mounds of elementary school paste. Then I remembered that my son and his classmates made gnocchi in sixth grade. Which begged the question, \"Are you as culinarily smart as a\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43674,"url":"https:\/\/willceau.com\/news\/2024\/08\/07\/blueberry-ricotta-cake-3\/","url_meta":{"origin":9151,"position":5},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"August 7, 2024","format":false,"excerpt":"I had some ricotta leftover from a tomato tart I made over the weekend. Not wanting to waste it, The Boy and I decided to make a cake with some of the gorgeous blueberries we found in the market yesterday. Easy to put together, no icing needed! 1 1\/2 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/9151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=9151"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/9151\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=9151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=9151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=9151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}