Ricotta, Basil and Cherry Tomato Tart (with photo)

[farfallina]

The first time I baked this delicious savory tart was my birthday which was almost four months ago. Since then I made it several times, all resulted with success.



Name of Recipe: Ricotta, Basil and Cherry Tomato Tart

Ingredients:

60g parmesan, roughly cut in pieces
20g blanched almonds
70g butter, roughly cut in pieces
100g toasted bread (rusk)
3 eggs, at room temperature
12-14 cherry tomatoes
250g ricotta
10-12 basil leaves (washed and gently wiped)
Salt, pepper
20g bread crumbs
A pinch of thyme or oregano
Extra virgin olive oil

Preparation:
    Grate parmesan for 10 seconds by speeding up from 2 to 9. Set aside.
    Chop almonds for 3 seconds on Speed 6. Set aside.

    Melt butter for 3-4 minutes at 60ºC on Speed 1-2. Let it cool for 3-5 minutes.
    Add toasted bread and mix for 5 seconds on Speed 7, then for 10 seconds on Speed 4.
    Add 1 egg, salt and pepper. Mix for 20 seconds on Speed 4.
    Cover a 18-20cm spring form tin with baking paper. Spread the mixture at the bottom by pressing with your hand.
    Refrigerate it.

    In the meantime cut cherry tomatoes in half.
    Separate the yolks and the whites of the remaining 2 eggs.
    In TM Bowl, put ricotta, basil, 2 egg yolks, 40g of grated parmesan, salt and pepper. Mix for 5 seconds on Speed 5. Set aside.
    In a clean and nicely wiped dry TM Bowl insert Butterfly. Put 2 egg whited and whip for 2 minutes at 37ºC on Speed 4.
    Add whipped egg whites into ricotta mixture and fold in gently with a spatula or spoon.

    Transfer it into cake tin and spread evenly.
    Place halved tomatoes on the top pressing gently.
    Put almonds, bread crumbs, thyme and the remaining parmesan in a bowl. Add salt and pepper. Add 2-3 tbsps of olive oil and mix all.

    Cover tart with almond mixture

    Cover cake tin with baking paper and bake for 50 minutes in preheated oven at 180ºC.
    Remove the baking paper and cook 15-20 minutes more.
    Remove from the oven, let it cool a bit before you serve.


Enjoy


Photos: http://thermomixtarifdefterim.blogspot.it/2012/05/ricotta-basil-and-cherry-tomato-tart.html

Tips/Hints: I had it both warm and cold, enjoyed both ways.

[judydawn]

This sounds really nice Farfallina, might be an opportunity for me to make the ricotta recipe from superkitchenmachine for the first time too.

[farfallina]

I hope you enjoy the both recipes judy   

[ElleG]

Farfallina, I used this dish as inspiration to use up leftovers. I had a small amount chicken, ricotta and bits of cheese to use up. So I made approximately a quarter of a recipe. I don't eat bread so added oats instead of bread, no Parmesan, so used a small amount of blue vein cheese and some Camembert.

It turned out beautifully. Yum.  It was supposed to be just for me, had to share as it was so nice. Thanks for a great versatile recipe

[farfallina]

You've created almost a brand new tart ElleG and considering your additions it should taste very good!
I am happy to hear that you enjoyed it