Tomato Ricotta Tart

Step 1

Preheat oven to 450 °F and lightly spray 9-inch pie pan with cooking spray.

Step 2

In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.

Step 3

Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.

Step 4

Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake for 10 minutes then remove from oven and set aside.

Step 5

In a large bowl, combine ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.

Step 6

Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.

Step 7

Bake for 25 minutes until cheese on top is melted and filling is set.

Step 8

Let stand for 10 minutes, sprinkle with remaining 1/4 cup of chopped fresh basil, then slice to serve.

Step 9

Serve warm. This can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.