Ricotta Heirloom Tomato Tart (Gluten Free)

Bakerita

Ready in: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12
Vegetarian
Gluten Free
Very Popular

Ingredients

  • ? cup (75g) blanched almond flour
    Gluten Free;Health Foods;Baking
  • 10 fresh basil leaves, chopped
    Produce;Spices and Seasonings
  • 1/3 cup (38g) finely ground cornmeal
    Ethnic Foods;Baking
  • 2-3 fresh heirloom tomatoes, sliced
    Produce
  • 2-3 tablespoons ice water
    Beverages
  • ½ teaspoon kosher salt
    Spices and Seasonings
  • Flaky salt, pepper and basil, to garnish
    Spices and Seasonings
  • 8 oz. whole milk ricotta
    Cheese
  • 5 tablespoons unsalted butter, cubed
    Milk, Eggs, Other Dairy

Steps

  • Preheat the oven to 350F. Lightly grease a 10" tart pan with a removable bottom.
  • Combine the cornmeal, almond flour, and salt in a food processor or mixing bowl. Pulse or stir to combine.
  • Add the cubed butter and pulse until the butter is in small, pea-sized chunks, or use a pastry cutter (or your hands) to cut the butter into the flour.
  • Add the ice water, a tablespoon at a time, and pulse a few times until just combined, or toss to combine until the dough comes together in a shaggy ball. Press the dough evenly into the prepared pan along the bottom and up the sides.
  • Place in the freezer for 15 minutes (or up to a few weeks).
  • Bake for 15 minutes, or until the crust is golden brown.
  • Let cool completely.
  • Combine the ricotta and the chopped basil.
  • Spread on the bottom of the cooled crust. Arrange the sliced heirloom tomatoes on top and garnish with flaky sea salt, pepper, and basil leaves.
  • Serve immediately or store in the fridge until serving. I recommend serving it the same day its made.

Nutrition

  • Calories: 108.18  cal  (5.41%)
  • Fat: 8.05  g  (12.39%)
  • Saturated Fat: 3.25  g  (20.34%)
  • Carbohydrates: 5.96  g  (1.99%)
  • Sugar: 1.42  g  (1.57%)
  • Cholesterol: 15.57  mg  (5.19%)
  • Sodium: 312.46  mg  (13.59%)
  • Protein: 3.39  g  (6.78%)
  • Vitamin A: 334.12  IU  (6.68%)
  • Fiber: 1.21  g  (4.85%)
  • Calcium: 47.85  mg  (4.78%)
  • Vitamin C: 2.87  mg  (3.48%)
  • Vitamin K: 3.42  µg  (3.25%)
  • Manganese: 0.05  mg  (2.42%)
  • Iron: 0.4  mg  (2.22%)
  • Vitamin B6: 0.04  mg  (1.79%)
  • Potassium: 61.23  mg  (1.75%)
  • Vitamin E: 0.26  mg  (1.74%)
  • Magnesium: 6.01  mg  (1.5%)
  • Phosphorus: 13.63  mg  (1.36%)
  • Vitamin B1: 0.02  mg  (1.17%)
  • Folate: 4.55  µg  (1.14%)
  • Copper: 0.02  mg  (1.13%)
  • Vitamin B3: 0.21  mg  (1.03%)

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