A Rustic Tomato Tart is a perfect addition to weekend brunch and would pair perfectly with a light garden-fresh salad. The savory aroma will fill your kitchen before the tart is even out of the oven and you will discover that it tastes just as delectable at room temperature as it would fresh out of the oven.
This tart recipe does not require a tart pan, hence the word rustic (see how we did that, haha).
Rustic Tomato Tart
1/2 teaspoon De Nigris Balsamic Vinegar
1 1/3 cup ricotta cheese
1 cup shredded Parmesan cheese
3 garlic cloves, minced
pinch of crushed red pepper flakes
1/4 teaspoon black pepper
1 teaspoon salt
1 refrigerated pie crust
1 pint cherry tomatoes, thinly sliced
1/4 cup fresh basil leaves, chopped
Preheat oven to 400 degrees. In a medium bowl mix De Nigris Balsamic Vinegar, ricotta cheese, Parmesan cheese, garlic, crushed red pepper, black pepper, salt, and egg until well incorporated. Roll out pie crust on a pizza stone. Spoon the ricotta mixture evenly over the crust to within 1 1/2 inches from edge. Top with tomato slices. Fold outer edge of pie crust up and over the filling to form a rim. Bake for 50 minutes or until crust is done. Remove from oven and cool. Garnish with salt and pepper. Top with fresh chopped basil.