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Ricotta Tomato Tart

For crust:
1 ½ cups flour
¼ tsp. salt
½ cup unsalted butter
1 egg yolk
2 Tbsp. cold water
For filling:
2 medium tomatoes
1 (15oz) container ricotta cheese
½ cup grated parmesan cheese
2 eggs
1 Tbsp. coarse ground The Spice Hunter Salt Free Mediterranean Herb Organic Grinder

Combine flour and salt in a large bowl or food processor, then cut in butter until the mixture resembles coarse crumbs. Add egg yolk and water to bowl and mix until a dough forms. Press dough into a tart pan or shallow pie dish to form the crust. Place crust in refrigerator while preparing the filling. Heat oven to 350°F. Slice tomatoes and place on paper towels to remove excess moisture. In a bowl, combine ricotta, parmesan, eggs and seasoning. Remove crust from refrigerator and pour ricotta mixture into crust, spreading evenly and then arrange tomatoes on top of ricotta mixture. Bake for about 45 minutes to 1 hour, until crust is golden brown. Let cool slightly before cutting and serving.