My tomato plants have produced some really nice tomatoes. However I'm struggling to keep up with production. I thought a tart might be a good use for those extra tomatoes. This can be used as a main course for lunch or a light supper with a salad and a glass of crisp white wine. I'm planning on serving it on the side tonight with chicken.
Pictures posted later today.
Serves 4 main courses
2 cups fresh bread crumbs
1/4 cup olive oil
1 cup low fat ricotta
8 oz goat cheese, softened
1/2 cup parmesan cheese
3 large eggs
4-5 large basil leaves
1 small clove of garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds tomatoes thinly sliced
Preheat the oven to 450. In a small bowl mix together the bread crumbs and olive oil. Press them into the bottom of a 9 inch springform pan. In a food processor, blend together the ricotta, garlic,goat cheese, parmesan cheese, eggs, basil, salt and pepper. Spread over the crust. Arrange the tomato slices over the top of the cheese. Brush the tops of the tomatoes with olive oil and sprinkle salt and pepper over the top. Bake until the tomatoes are almost dry about 45 minutes. Let cool. Unmold and serve either warm or at room temperature.
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