Print
Ingredients
Scale
- 1 ¼ cup (156 g) all-purpose flour
- 2 tablespoons pine nuts, lightly toasted and coarsely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground black pepper
- ¼ cup (59 ml) extra virgin olive oil
- 3 tablespoons ice water
- ¾ cup (185 g) part-skim ricotta cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ cup (12 g) chopped fresh basil, divided
- ½ cup (66 g) gruyere cheese, shredded, divided
- 1 pound (454 g) fresh tomatoes, seeded and cut into ¼-inch thick slices
Instructions
- Combine flour, pine nuts, kosher salt, baking powder and black pepper in a food processor.
- Mix olive oil and ice water, then add to the processor until dough forms.
- Press dough into a 9-inch pie pan and bake at 450°F for 10 minutes.
- Mix ricotta, egg, garlic, kosher salt, ¼ cup basil, and ¼ cup gruyere in a bowl.
- Pour ricotta mixture into the crust and layer tomato slices on top.
- Sprinkle remaining gruyere cheese on top and bake for 25 minutes.
- Let cool for 10 minutes, garnish with basil, and serve.
Notes
Use ripe, fresh tomatoes for best flavor.
Let the tart cool slightly before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 7
- Cholesterol: 55