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Tomato & Ricotta Tart

Tomato & Ricotta Tart

Perfect for a lazy summer afternoon by the pool. This recipe is perfect when made in advance and served chilled. It bursts with flavors of fresh tomatoes!

1 refrigerated pie crust

Filling:
2 cups ricotta
1 cup grated parmesan cheese
½ cups basil leaves
1 egg
1 clove garlic, crushed
1 pinch red pepper flakes
Salt and pepper to taste

1 jar of Jar Goods Classic Red tomato sauc
½ - ¾ cup sliced tomatoes (cherry, grape or roma will all work well)
Fresh arugula leaves (optional)
Balsamic vinegar (optional)

While preheating the oven to 350°F, place a foil-lined sheet pan on the lowest rack. Coat a 10-inch tart pan with cooking spray. Line the tart pan with the refrigerated pie crust, pressing it into the bottom and up the sides of the pan. Trim off any excess crust with a sharp knife. Refrigerate the crust while the rest of the tart is being prepared.

In a medium bowl mix together all of the filling ingredients. Stir well until fully combined and the mixture is smooth.

Remove the crust from the refrigerator and pour about ⅓ the jar of Classic Red tomato sauce on the bottom of the prepared crust. Gently spoon the ricotta mixture over the tomato sauce. Top with ~1 cup of the Classic Red tomato sauce. Be sure to save some sauce to use when serving the tart. Lastly, in an even layer add your sliced tomatoes on top of the mixture.

Place the tart in the preheated oven and bake for 30 - 35 minutes until set. Remove the tart from the oven and let cool completely before serving.

This tart can be made well ahead of time. Serve cool with arugula leaves and balsamic vinegar drizzled on top. Yum!


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